Cranberry Spinach Salad
3/4 cup slivered almonds
1 lb spinach, rinsed and torn into bite-size pieces
1/2 cup dried cranberries
2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
1/2 cup sugar
2 teaspoons minced red onion
1/4 teaspoon paprika
1/4 cup champagne vinegar
1/4 cup cider vinegar
1/2 cup extra-virgin olive oil, or a mixture of flax seed and olive oil
In a medium dry skillet, heat almonds until lightly toasted. (Watch carefully, stirring often, to ensure they don’t burn.) Remove from heat, and let cool.
In a large bowl, toss the spinach with the toasted almonds and cranberries.
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.