Spinach: Cranberry Spinach Salad #1

Source: Taste of Home

Love this salad, perfect blend of flavors!

Ingredients

  • 1 (10 oz) pkg. fresh spinach (or baby spinach) cleaned and trimmed
  • 3/4 c. dried cranberries
  • 3/4 c. sliced or slivered almonds, toasted (see instructions below)
  • 2 green onions, sliced
  • Sliced mushrooms, optional

Dressing

  • 1/4 c. white sugar
  • 1 t. dried minced onion
  • 2 Tbls. white wine vinegar
  • 3/4 t. poppy seeds
  • 2 Tbls. cider vinegar
  • 1/8 t. paprika
  • 1/4 c. canola oil

Instructions

Combine dressing ingredients, except for oil and whisk to blend. Slowly add oil and whisk until thoroughly blended.

To toast almonds, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring constantly. Be careful not to burn. Remove to cool.

In a bowl, toss spinach, cranberries, almonds and green onions.

When ready to serve, drizzle dressing to coat.

NOTE: Serves 10. If making for less people, adjust ingredients accordingly and refrigerate any leftover dressing.