Savvy Dad made this for dinner tonight and it was delicious. The recipe was courtesy of Allrecipes.com, but Savvy Dad likes to customize recipes, and he added chicken. Our girls, ages 3 and 6, will actually eat plain spinach salad, so we prepared theirs plain with just a little ranch dressing for our oldest, and a little green goddess dressing (which we’ve nicknamed mermaid dressing) for our 3-year-old. No fancy salads for them, thank you very much, but at least they are getting their greens, as my mama would say.
1 tbsp. butter
3/4 cup almonds, blanched and slivered
1 pound spinach, rinsed and torn into bite-size pieces (We used prepared Publix brand bag spinach.)
1 cup dried cranberries
2 tbsp. toasted sesame seeds
1 tbsp. poppy seeds
1/2 cup white sugar
2 tsp. minced onion
1/4 tsp. paprika
1/4 cup white wine vinegar
1/4 cup cider vinegar
1/2 cup vegetable oil
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 the spinach with the 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. Toss with spinach just before serving.