Ingredients
Scale
Salad
- 1 tablespoon butter – Used for toasting the almonds.
- ¾ cup almonds, blanched and slivered – Adds crunch and nuttiness.
- 1 pound spinach, rinsed and torn into bite-size pieces – The fresh base of the salad.
- 1 cup dried cranberries – Brings a tart and sweet contrast.
Dressing
- ½ cup vegetable oil – Provides a smooth texture.
- ½ cup white sugar – Balances the acidity.
- ¼ cup cider vinegar – Adds tang and depth.
- ¼ cup white wine vinegar – Enhances the dressing’s brightness.
- 2 tablespoons toasted sesame seeds – Offers a nutty flavor.
- 1 tablespoon poppy seeds – Provides texture and mild sweetness.
- 2 teaspoons minced onion – Adds a subtle savory bite.
- ¼ teaspoon paprika – Enhances color and flavor.
Instructions
- Toast the Almonds:
- Melt butter in a medium saucepan over medium heat.
- Cook and stir almonds until lightly toasted (about 5 minutes).
- Remove from heat and let cool.
- Make the Dressing:
- In a medium bowl, whisk together oil, sugar, cider vinegar, white wine vinegar, sesame seeds, poppy seeds, minced onion, and paprika.
- Assemble the Salad:
- In a large serving bowl, combine fresh spinach, toasted almonds, and dried cranberries.
- Drizzle with the prepared dressing and toss well to coat.
- Serve Immediately: Enjoy fresh for the best flavor and texture
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad, Side Dish
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 338 per serving