March Recipe of the Month – Cranberry Spinach Salad
On the sweet side, try pairing this salad with something savory – A hearty soup or sandwich.
3/4 cup slivered almonds
1 tablespoon butter
1 pound baby spinach
1 cup dried cranberries
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/2 cup 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 (or olive oil)
Sauté almonds in butter until lightly browned. Set aside to cool
In a large bowl toss the spinach with the almonds and cranberries. Set aside.
In a covered jar mix together remaining ingredients and shake.
Toss with spinach before serving
Table setting of the Month - Welcome to a new season. Create a fresh floral arrangement with tulips and celebrate spring! Be inspired by the floral color you picked and repeat the color in your table setting.