Spinach salad

presto salad shooter
INGREDIENTS
1 tablespoon butter 3 / 4 cup almonds,
blanched and slivered
1 pound spinach,
rinsed and torn into small bites
1 cup dried cranberries
2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
1 / 2 cup white sugar
2 teaspoons minced onion
1 / 4 C. Tea paprika
1 / 4 cup white wine vinegar
1 / 4 cup cider vinegar
1 / 2 cup vegetable oil
DIRECTIONS from presto salad shooter
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 large bowl, combine spinach with toasted almonds and cranberries.
In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar and vegetable oil.
Mix with spinach just before serving.
presto salad shooter