Jamie's Cranberry Spinach Salad

Jamie's Cranberry Spinach Salad

"Everyone I have made this for RAVES about it! It's different and so easy to make!"
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Ingredients

20 m servings 338 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 338 kcal
  • 17%
  • Fat:
  • 23.5 g
  • 36%
  • Carbs:
  • 30.4g
  • 10%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 58 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
  2. 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.
  3. In a large bowl, combine the spinach with the toasted almonds and cranberries.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

Read all reviews 2702
  1. 3942 Ratings

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Most helpful positive review

When I saw this recipe's ingredients, I wondered what the fuss was about. Today, as I eat yesterday's wilted leftovers from a Tupperware container at 9am in the morning, I thought I'd write a re...

Most helpful critical review

I'm sure this salad was delicious, but I couldn't bring myself to make it as published, instead dressing it with something far less sweet. Since the sugar content isn't part of the nutritional ...

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When I saw this recipe's ingredients, I wondered what the fuss was about. Today, as I eat yesterday's wilted leftovers from a Tupperware container at 9am in the morning, I thought I'd write a re...

WOW! AWESOME! TIME saver tips: use Paul Newman's balsamic vinagrette instead of making your own dressing. MONEY saving tip: use "Craisins" dried cranberry fruit instead of regular dried cranberr...

Wow, fantastic! I used Craisins and only 1/4 cup sugar. I also used light olive oil instead of vegetable and toasted the sesame seeds and almonds in the oven at 350 for 10 minutes to cut out the...

Great recipe - very festive and quite tasty. Even non-salad eaters liked this one. I stuck to the recipe and was very happy with it. (I never understand when someone rates a recipe that the...

I have made this about 4 times. Each and every time, someone asks for the recipe. This is a delicious and especially pretty at Christmas time with the green leafy spinach and red dried cranber...

This salad really is as great as everyone says, although I used a different dressing... Try pureeing a cup of raspberries (frozen ones are fine!) with a tablespoon of sugar, 1/2 cup of peanut o...

I'm sure this salad was delicious, but I couldn't bring myself to make it as published, instead dressing it with something far less sweet. Since the sugar content isn't part of the nutritional ...

Fantastic! The only changes I made is I cut the sugar down to 1/4 cup, and the oil to 1/4 cup as well. I will be making this alot!

Absolutely delicious! I cut the sugar down to one tablespoon, and it was fine! I found the almonds to be too greasy, so the second time I made it I toasted them in a dry pan, and they tasted muc...

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