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cranberry spinach salad

Cranberry Spinach Salad

Course Side Dish
Servings 4 servings


  • Medium saucepan
  • Large bowl
  • medium bowl


  • 1-1/2 tsp butter
  • 1/4 cup slivered almonds
  • 1/2 lb fresh spinach
  • 1/2 cup dried cranberries
  • 1 tbsp toasted sesame seeds
  • 1-1/2 tsp poppy seeds
  • 1/4 cup white sugar
  • 1 tsp onion powder
  • 1/8 tsp paprika
  • 2 tbsp white wine vinegar
  • 2 tbsp cider vinegar
  • 1/4 cup vegetable oil


  • Wash hands with soap and water.
  • In a medium saucepan, melt butter over medium heat. Add slivered almonds and stir until lightly toasted. Let toasted almonds cool.
  • Gently rub spinach under cold running water.
  • In a large bowl combine spinach, dried cranberries and toasted almonds.
  • 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 before serving.


This recipe was developed using the Safe Recipe Style Guide at SafeRecipeGuide.org