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 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.
In a large bowl, combine the spinach with the toasted almonds and cranberries.
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|Serving Size: 1 Serving (96g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 166 (66%)|
|Amt Per Serving||% DV|
|Total Fat 18.5g||25 %|
|Saturated Fat 2.3g||12 %|
|Monounsaturated Fat 10.3g|
|Polyunsanturated Fat 5.2g|
|Cholesterol 3.8mg||1 %|
|Sodium 39.8mg||1 %|
|Potassium 294.5mg||8 %|
|Total Carbohydrate 19.8g||6 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 16.7g|
|Protein 3.7g||5 %|
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Calories per serving: 250
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