Cranberry Spinach Salad

• 1 TBS Butter
• 3/4 Cup Almonds, blanched and slivered
• 1 pound Spinach, rinsed and torn into bite size pieces
• 1 cup dried cranberries
• 2 TBS Toasted sesame seeds
• 1 TBS poppy seeds
• 1/2 Cup white sugar
• 2 tsps. minced onion
• 1/4 tsp. paprika
• 1/4 Cup white wine vinegar
• 1/4 Cup cider vinegar
• 1/2 cup vegetable oil

1. In a medium sauce pan, 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 spinach with toasted almonds and cranberies.
2. 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.

butter, pound spinach, cranberries, sesame seeds, poppy seeds, white sugar, tsps, paprika, white wine vinegar, cider vinegar, vegetable oil

Taken from www.epicurious.com/recipes/member/views/cranberry-spinach-salad-1258240 (may not work)