If you are looking for a delectable meal that merges the cool, rejuvenating flavors of summer with the more comforting sensations of autumn, Mrs. Miller’s Cranberry Spinach Salad is the perfect feast. Mrs. Miller suggests this recipe for those pleasant, last summer days when the flowers are still in bloom, or the beginning days of fall, when the leaves are just beginning to change. Trying this delightful salad in the winter will remind you of warmer, sunnier days and keep your palate satisfied until the spring.
Mrs. Miller’s Cranberry Spinach Salad is the perfect dish for a brisk autumn day. The vivid colors of its fresh spinach leaves and sweet dried cranberries will remind you of early fall days, when the leaves are just beginning to change color. Whether you make this Cranberry Spinach Salad on a crisp, cloudy day or during a picnic at the park, you will welcome this wonderful blend of sweet and sour as you salute the fall season.
This enjoyable recipe calls for the following items:
- 1 pound of fresh spinach, rinsed and ripped into bite-size pieces
- 1 cup dried cranberries
- ¾ cup sliced almonds
- 2 Tbsp. toasted sesame seeds
- ½ cup white sugar
- 2 tsp. minced onion
- ¼ tsp. paprika
- ¼ cup white wine vinegar
- ¼ cup cider vinegar
- ½ cup vegetable oil
To make the salad:
1. Toast the ¾ cup sliced almonds lightly in a no-stick frying pan over medium heat and let cool.
2. Toss the rinsed, bite-size spinach pieces and dried cranberries in a large dish with the browned, sliced almonds.
To make the dressing:
1. Mix the toasted sesame seeds, white sugar, minced onion, paprika, white wine vinegar, cider vinegar, and vegetable oil in a medium dish.
2. Toss with the spinach and cranberry mix just before serving.
Enjoy!
Mrs. Miller’s Cranberry Spinach Salad is one among Mrs. Miller’s many favorite recipes. Mrs. Miller’s favorite old-fashioned recipes can be found in her very own cookbook.
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