1 tablespoon butter
3/4 cup almonds,( I use half slivered, half sliced – 1 small package of each)
1 pound spinach, rinsed and torn into bite-size pieces (buy it already washed)
1 cup dried cranberries (Craisins – 1/2 package)
1 15 oz can mandarin oranges, drained well
2 tablespoons toasted sesame seeds ( 350 degrees for 10 minutes)
1 bunch chopped green onions, including the green tops
1/4 cup white sugar (heaping ) - can use up to 1/2 cup if you like it sweeter
1/4 teaspoon paprika
1/4 cup white wine vinegar
1/4 cup cider vinegar
1/2 cup vegetable oil
In a medium frying pan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted add a tablespoon of sugar to caramelize. Remove 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 20 minutes before serving.
Note: Strawberries, blueberries, peaches and kiwi go great in this – as does leftover chicken.
For a little different flavor – instead of making your own dressing, use Paul Newman's Balsamic vinaigrette - Swap out the caramelized almonds and use pine nuts (roast 10 min @ 350)
Also good with feta cheese
