Monday, August 25, 2008


~ allrecipes

1 T. butter
3/4 c. slivered almonds
1 lb. spinach, rinsed and torn
1 c. dried cranberries

2 T. toasted sesame seeds
1 T. poppy seeds
1/2 c. sugar
2 t. minced onion
1/4 t. paprika
1/4 c. white wine vinegar
1/4 c. cider vinegar
1/2 c. vegetable oil

Melt butter in skillet over medium heat. Add almonds, stirring occasionally until lightly toasted. Remove from heat and cool completely. Combine spinach, almonds, and cranberries in serving bowl. In separate bowl, whisk remaining ingredients. Toss dressing with spinach combination just before serving.

Notes: I've never seen toasted sesame seeds in the store and always have raw ones on hand, so I just toast my own. I put them in the skillet first, pour them on a plate to cool when they're done, then use the heated skillet to toast the almonds.  I don't use butter to toast them, using a dry skillet instead.

Linked up at: Eat at Home

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