Mama always said to eat your greens -- and she was definitely onto something. Now you can honor her wishes by tossing this salt-free spinach salad with just about any meal. A healthy and hearty way to fill you up without filling you out.
At a glance
1 tbsp. of butter 3/4 cup almonds, blanched and slivered 1 lb. spinach, rinsed and torn into bite-size pieces 1 cup dried cranberries 2 tbsp. toasted sesame seeds 1 tbsp. poppy seeds 1/2 cup white sugar 2 tsp. minced onion 1/4 tsp. paprika 1/4 cup white wine vinegar 1/4 cup cider vinegar 1/2 cup vegetable oil
In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter 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 vegetable oil. Toss with spinach just before serving.
Ready in 20 min
QUICK RECIPE SEARCH