1 tablespoon canola oil
1/2 cup slivered blanched almonds
1 pound spinach leaves, rinsed and torn
3/4 cup dried cranberries
2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
1/4 cup granulated sugar
2 teaspoons minced onion
1/4 teaspoon paprika
1/4 cup white wine vinegar
1/4 cup apple cider vinegar
1/4 cup canola oil
In a medium saucepan, heat 1 tablespoon oil. Over low heat, cook and stir almonds until lightly toasted. Remove from heat and set aside to cool.
In a large bowl, combine spinach and cranberries.
In a medium-size bowl, whisk together the sesame seeds, poppy seeds, sugar, minced onion, paprika, white wine vinegar, apple cider vinegar and 1/4 cup oil.
Toss dressing with spinach just before serving.
Top with prepared almonds.
Cook's Tips: To speed up this recipe, the almonds do not have to be cooked in oil. Preparing the dressing in advance also will save time.