Cranberry and Spinach Salad
1 TBSP butter
3/4 cup blanched and slivered almonds
1 pound spinach (or silver beet)
1 cup dried cranberries
2 TBSP toasted sesame seeds
1 TBSP poppy seeds
1/2 cup white sugar
2 tsps minced onion
1/4 tsp paprika
1/4 cup white wine vinegar
1/4 cup cider vinegar
1/2 cup olive oil
In a medium pot, melt butter. Cook and stir almonds in butter until toasted. Remove from heat and allow to cool.
In a large bowl, toss the spinach with the toasted almonds and cranberries.
In a separate bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar and oil. Toss with spinach just before serving.
It's usually at it's best 24 hours later.
*Can also substitute cranberries with blueberries for variation.