Love this salad, perfect blend of flavors!
1 (10 oz) pkg. fresh spinach (or baby spinach) cleaned and trimmed
3/4 c. dried cranberries
3/4 c. sliced or slivered almonds, toasted (see instructions below)
2 green onions, sliced
Sliced mushrooms, optional
1/4 c. white sugar
1 t. dried minced onion
2 Tbls. white wine vinegar
3/4 t. poppy seeds
2 Tbls. cider vinegar
1/8 t. paprika
1/4 c. canola oil
Combine dressing ingredients, except for oil and whisk to blend. Slowly add oil and whisk until thoroughly blended.
To toast almonds, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring constantly. Be careful not to burn. Remove to cool.
In a bowl, toss spinach, cranberries, almonds and green onions.
When ready to serve, drizzle dressing to coat.