Cranberry Spinach Salad

• 1 Tbsp. Horizon Organic Butter Aisle 1
• 3/4 cup Slivered Almonds –Bulk Aisle 5
• 1 Lb. Fresh Spinach – Produce
• 1 Cup Dried Cranberries - Packaged Bulk
• 2 Tbsp. Sesame Seeds, toasted 10 min. in oven 350 F – Bulk Aisle 5
• 1 Tbsp. Poppy Seeds – Bulk Herbs & Spices
• 1/4 Cup Turbinado Sugar –Bulk Aisle 5
• 1/4 Tsp. Frontier Organic Paprika – Bulk Herbs & Spices
• 1/4 Cup Rice Vinegar – Aisle 3
• 1/4 Cup Spectrum Cider Vinegar – Aisle 3
• 1/2 Cup Mild Vegetable Oil – Aisle 3
• Blue Cheese Crumbles, optional – Cheese Dept.

Toast almonds in butter and let cool. Combine spinach with toasted almonds, cranberries, and oranges. Whisk together seeds, sugar, paprika, vinegar, and oil. Toss with spinach just before serving and sprinkle with blue cheese crumbles, if desired.

Adapted from: www.allrecipes.com