Spinach Salad - A Pinterest Experiment

The doctor said my lab results showed I was anemic, so I figured I should eat more spinach.  We gave Jamie's Spinach Cranberry Salad a try and it was delicious.  If you eat this often enough, maybe you can avoid that diagnosis for yourself.
Jamie's Spinach Cranberry Salad
Serves 8
  • 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  (Note: I used half this amount and it was just fine.)
  • 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.  (Note: I omitted the butter and just toasted the almonds in a non-stick skillet.)  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, almonds and cranberries just before serving.  



Comments

  1. Looks yummy! I bet you could substitute agave nectar for the sugar in the dressing as well and no one would notice a difference.

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  2. Today's version skipped the almonds and craisins and used mushrooms and croutons instead, but the dressing was a basic vinaigrette - https://www.tasteofhome.com/recipes/fresh-mushroom-spinach-salad/.

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