Jamanda Boyd

We are hooking up with our friends Evan and Kasey Tardy (Evan's photography blog) and The Harrison Gang tonight for some din-din and chatting. We're bringing salad. Here is the recipe that I ganked from allrecipes.com. I sure hope it's good.

Cranberry Spinach Salad

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:

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.

Mmmmm. Sounds delicious.