Spinach Salad with Cranberries

Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients Notes: 
1/2 cup almonds, silveredBlanched and slivered
8 cups spinach Washed, trimmed and torn into bite-size pieces
1 cup dried cranberries 
2 tablespoons sesame seeds 
1 tablespoon poppy seeds 
1/4 cup white sugar 
2 teaspoons onion Washed, peeled and minced
1/4 teaspoon paprika 
1/4 cup white wine vinegar 
1/4 cup cider vinegar 
¼ cup olive oil
Salt and pepper to taste. 
This is a gluten free recipe. Always check each ingredient to be sure it is gluten free.

Directions:

Steps:Directions: Critical Control Point /Quality Assurance
1In a large bowl, combine the spinach with the toasted almonds and cranberries. 
2In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and olive oil. Season with salt and pepper.
3Toss with spinach just before serving. 

Jacqueline Larson M.S., R.D.N. and Associates