Foodie Friday

Last week, I hosted a girls' luncheon at Applejack Lane.  I served Paula Deen's curried chicken salad, croissants, fresh fruit, and a most delicious cranberry spinach salad.  You may have seen this spinach recipe before, but I think it is worth repeating. I served it again this week adding grilled chicken kabobs marinated in Lawry's Hawaiin Marinade for a heartier meal. It was heavenly!

 Cranberry Spinach Salad

1 T. butter

3/4 cup sliced almonds

1 pound baby spinach

1 cup dried cranberries

2 T. toasted sesame seeds

1 T. poppy seeds

1/2 cup white sugar

2 teaspoons minced onions

1/4 teaspoon paprika

1/4 cup white wine vinegar

1/4 cup cider vinegar

1/2 cup vegetable oil

1.  Melt buter in a small skillet.  Add sliced almonds and cook over heat.  Cool.

2.  Whisk together sesame seeds, poppy seeds, sugar, onion, paprika, vinegars, and oil. ( I used a small ball jar to put all ingredientsin and gave it a very substantial shake.) You can refrigerate this mixture until you are ready to serve.

3.  Right before serving, pour dressing over spinach, cranberries, and toasted almonds.  Toss to blend.

4.  Enjoy!

For four people, I halved everything.

Please join Michael at Designs By Gollum for more Foodie Friday fun.