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 large bowl, combine the spinach with the toasted almonds and cranberries.
3. 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.
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|Serving Size: 1 Serving (156g)|
|Recipe Makes: 8|
|Calories from Fat: 467 (85%)|
|Amt Per Serving||% DV|
|Total Fat 51.9g||69 %|
|Saturated Fat 5.6g||28 %|
|Monounsaturated Fat 30.8g|
|Polyunsanturated Fat 14.3g|
|Cholesterol 7.6mg||2 %|
|Sodium 66.6mg||2 %|
|Potassium 415.4mg||11 %|
|Total Carbohydrate 20.9g||6 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 16.9g|
|Protein 4.3g||6 %|
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Calories per serving: 550
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