Cranberry Spinach Salad

Everytime I make this salad, everybody loves it!

It is so very different, and so very simple to make!

This salad is the perfect summer accompaniment to my pecan chicken!

INGREDIENTS (Serves 4 as a side)

150g  Baby Spinach, rinsed and dried

1 Cup Dried Cranberries

2 Tbsps Toasted Sesame Seeds

1 Tbsp Poppy Seeds

1/4 Cup White Sugar

2 Tsps Minced Onion

1/4 Tsp Paprika

1/4 Cup White Wine Vinegar

1/4 Cup Cider Vinegar

1/4 Cup Vegetable Oil

1/2 Cup Toasted Slivered Almonds (optional)

METHOD

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

In a small bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil.

Add the dressing to the spinach mixture and toss gently to combine.

Serve immediately.               


Link to Pecan Chicken Recipe:
http://beccannonsrecipes.blogspot.com/2012/01/pecan-chicken.html