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
- 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.