Makes a beautiful presentation. Use dressing to taste – quantity shown is more than I need but I don’t like as much dressing as most people.

Jamie’s Cranberry Spinach Salad

3/4 cup blanched slivered almonds
1 tablespoon butter
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 finely minced onion
1/4 teaspoon paprika
1/4 cup white wine vinegar
1/4 cup cider vinegar
1/2 cup vegetable oil

Directions:
1. In medium saucepan saute the almonds in the butter until lightly toasted. Remove from heat and let cool.
2. In a large bowl toss the spinach with the toasted almonds and cranberries.
3. In a medium bowl whisk the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar and vegetable oil together. Toss with spinach just before serving.