Jamie's Cranberry Spinach Salad

The best thing about this salad is the dressing - really simple, with apple cider vinegar, white wine vinegar, olive oil and a little sugar, but the perfect oil/vinegar combination!  The dried cranberries are an inspired choice.  I added 2 hard-boiled eggs.  This is a good "go to" salad, when you're looking for a side dish.

8 servings

24 calculated points

Ingredients

• 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

Directions

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 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.

In a large bowl, combine the spinach with the toasted almonds and cranberries.