Cranberry Almond Spinach Salad For Two Recipes

Steps:

• 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 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.
• In a large bowl, combine the spinach with the toasted almonds and cranberries.

Steps:

• 1. In a dry skillet over medium heat, toast almonds, stirring occasionally until fragrant and golden brown, about 1 minute. Remove from pan and set aside.
• 2. In a large bowl, combine spinach and Ranch dressing. Gently toss to coat leaves.
• 3. Add dried cranberries, feta cheese and toasted almonds. Gently toss to combine.
• 4. Season with freshly ground black pepper to taste.

Steps:

• Combine the spinach, cranberries, walnuts, vinaigrette, and Romano cheese in a large bowl; toss until spinach is evenly coated. Serve immediately.

Steps:

• To make the dressing: In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
• In a separate bowl, combine the spinach, dried cranberries, and almonds. Pour the dressing over the salad and toss to combine.

Steps:

• In a large bowl, combine the spinach, pecans and cranberries. In a bowl, whisk the remaining ingredients. Drizzle over salad and toss to coat.