SPINACH VINAIGRETTE SALAD WITH CRANBERRIES & TOASTED ALMONDS
1 Tbsp. canola oil
¾ cup almonds (or walnuts)
2- 5oz bags pre-washed baby spinach
1 cup dried cranberries
2 Tbsp. sesame seeds
1 Tbsp. poppy seeds
½ cup white sugar or sugar substitute
2 tsp. minced onion
¼ cup white wine vinegar
¼ cup cider vinegar
½ cup canola oil
In a medium saucepan, heat canola oil over medium heat. Cook and stir almonds in canola oil until lightly toasted. 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 canola oil. Toss desired amount of dressing with spinach just before serving.