Spinach Salad
Mama always said to eat your greens -- and she was definitely onto something. Now you can honor her wishes by tossing this salt-free spinach salad with just about any meal. A healthy and hearty way to fill you up without filling you out.
Ingredients
- 1 tablespoon(s) butter
- 3/4 cup(s) almonds, blanched and slivered
- 16 ounce(s) spinach, rinsed and torn into bite-size pieces
- 1 cup(s) dried cranberries
- 2 tablespoon(s) toasted sesame seeds
- 1 tablespoon(s) poppy seeds
- 1/2 cup(s) white sugar
- 67/100 tablespoon(s) minced onion
- 1/4 teaspoon(s) paprika
- 4 tablespoon(s) white wine vinegar
- 1/4 cup(s) cider vinegar
- 1/2 cup(s) vegetable oil
Instructions
- 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.
- Ready in 20 min.
Nutrition
Calories: 2686kcalCarbohydrates: 277.88gProtein: 34.91gFat: 175.94gSaturated Fat: 20.44gCholesterol: 30.53mgSodium: 470.26mgFiber: 33.06gSugar: 225.28g
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