Fresh spinach is one of my favorite salad ingredients. It’s tasty and good for you. (Now I sound like my Mom!) Crunchy nuts and seeds and tangy cranberries add to this light, fresh salad that takes about 20 minutes to make and serves 8. Toasting the almonds involves minimal work on the stove, but it’s worth it.

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 Almonds from heat, and let cool.
* In a large bowl, combine 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.