Follow these steps for perfect results
baby spinach
fresh
slivered almonds
slivered
dried cranberries
dried
sesame seeds
toasted
poppy seeds
white sugar
minced onion
minced
paprika
white wine vinegar
cider vinegar
olive oil
Toast slivered almonds until golden brown.
Combine oil, vinegars, sugar, sesame seeds, poppy seeds, and paprika (and optional onion) into a dressing and whisk until emulsified.
In a large bowl, combine baby spinach, toasted almonds, and dried cranberries.
Pour the dressing over the salad and toss gently to coat.
Expert advice for the best results
Toast the almonds carefully to prevent burning.
Adjust the amount of sugar in the dressing to your liking.
Everything you need to know before you start
5 minutes
The dressing can be made ahead of time.
Arrange the salad attractively on a platter or individual plates. Garnish with a few extra cranberries and almonds.
Serve as a side dish with roasted turkey or ham.
Serve as a light lunch with a piece of crusty bread.
Its acidity complements the salad's tanginess.
Discover the story behind this recipe
Common holiday side dish.
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