Guess what! It’s that time again. Time to start thinking about your thanksgiving meal. Whether you’re the one actually hosting the meal OR just a guest. It’s nice to have something easy to make to bring and serve. This salad is delicious and always a crowd favorite. I’ve been making it for YEARS. The dressing with it is the perfect touch!
Ashley’s Spinach and Cranberry Salad
- 1 Tbsp of Butter
- 3/4 cup of blanched, slivered almonds
- 1 lb of spinach cut into bite size pieces
- 1 cup dried cranberries
- 1 tbsp poppy seeds
- 1/2 cup white sugar
- 1/4 teaspoon paprika
- 1/4 cup white wine vinegar
- 1/4 cup of apple cider vinegar
- 1/2 cup olive oil
Directions:
- In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
- In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.
- In a large bowl, combine the spinach with the toasted almonds and cranberries.
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