Spinach Salad with Cranberries
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1/2 cup almonds, silvered | Blanched 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. |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a large bowl, combine the spinach with the toasted almonds and cranberries. | |
| 2 | In 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. | |
| 3 | Toss with spinach just before serving. |
Posted in Green Leafy Salad Recipes, Vegetable Salad
