Oh, January. My body needs a carb detox this time of the year, and I love this salad as a different option for lunchtime. I just add chicken for some protein when I’m looking for something more filling. Enjoy! 

Ingredients

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

Directions

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.