Beautiful Spinach and Cranberry Salad
1 tablespoon butter
3/4 cup almonds, blanched and slivered
1 pound baby spinach leaves
1 cup dried cranberries
3 Finely cut carrots, julienne style
1 Red onion, finely sliced
2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
1/4 teaspoon paprika
1/2 cup white wine vinegar
1/2 cup vegetable oil
1T Soya sauce
1. In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
2. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, paprika, white wine vinegar and vegetable oil. Taste and season with salt and freshly ground pepper. Set dressing aside.
3. In a large bowl, combine the spinach with the toasted almonds, carrots, red onion and cranberries.
4. Toss spinach with dressing just before serving