Saturday, November 8, 2008
JAMIE'S CRANBERRY SPINACH SALAD
I make this salad all the time. Its really, really good. I cut the sugar in the recipe by 1/2. I also add a tbs or so of cranberry juice in the dressing if I have it. I also do not use the butter, but buy already toasted almonds. I use baby spinach in the bag..
This is a dish I always bring or make for Thanksgiving.
1 tablespoon butter
3/4 cup almonds, blanched and slivered
1 pound spinach, rinsed and torn into bite-size pieces
1 cup dried cranberries
2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
2 teaspoons minced onion
1/4 teaspoon paprika
1/4 cup white wine vinegar
1/4 cup cider vinegar
1/2 cup vegetable oil
In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
In a large bowl, combine the spinach with the toasted almonds and cranberries.
In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.