Cranberry Spinach Salad

1 tablespoon butter
3/4 cup slivered almonds
1 pound spinach, rinsed and torn into bite-size pieces
1 cup Craisins dried cranberry fruit
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

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.
(To save time, you can use Paul Newman's Balsamic Vinaigrette instead of making your own dressing! You can also add a can of mandarin oranges.)

Cranberry Spinach Salad