Cranberry Spinach Salad

Here's a salad recipe to balance out the recent cookie ones :)
My tips: blue cheese is fabulous in this. Also, pine nuts make a great substitution. Lastly, I use a 6 oz. package of Craisins. So good!

Cranberry Spinach Salad

1 tablespoon butter

3/4 cup almonds, blanched and

slivered

1 pound spinach, rinsed and

torn into bite-size pieces

1 cup dried cranberries

2 tablespoons toasted sesame

seeds

1 tablespoon poppy seeds

1/2 cup white sugar

2 teaspoons minced onion

1/4 teaspoon 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.