Cranberry Spinach Salad

Spinach, toasted almonds and bits of dried cranberries
are tossed together in a bowl and dressed with
a sweet and tangy vinegar and oil dressing
full of sesame and poppy seeds.
Everyone I have made this for raves about it!
It's different and so easy to make.

Ingredients:
1 tablespoon butter
3/4 cup almonds, blanched and slivered
1 pound spinach, rinsed and torn into bite-size pieces
1 cup dried cranberries
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

Directions:
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.