"For a feast or any occasion, we love this snappy fall salad that balances sweet and sour with good crunch from almonds and sesame seeds. —Stephanie Smoley, Rochester, Minnesota..."
INGREDIENTS
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1 teaspoon butter
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2 tablespoons slivered almonds
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2-1/2 cups fresh baby spinach
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2 tablespoons dried cranberries
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DRESSING:
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2 tablespoons canola oil
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1 tablespoon sugar
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1 tablespoon cider vinegar
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2 teaspoons toasted sesame seeds
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1/2 teaspoon dried minced onion
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1/2 teaspoon poppy seeds
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1/8 teaspoon salt
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Dash paprika