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Healthy Women's World

Cranberry Spinach Salad

  • By: Jamie Hensley

  • Prep Time: 10 Minutes

    Cook Time: 10 Minutes

    Ready In: 20 Minutes

    Yields: 8 servings



    "Spinach, toasted almonds and bits of dried cranberries are tossed together in a bowl and dressed with a sweet and tangy vinegar and oil dressing full of sesame and poppy seeds."



    • 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



      1. In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.

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

      3. 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.

    This recipe appears in the Allrecipes "Tried & True Favorites" cookbook. Buy it online at

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