First had a similar salad in the Student Union at UConn. It had a rasp. vinegrette, feta cheese, but the same base. Found this on allrecipes.com; reminded me of the original and like it a lot. I often use Romaine lettuce instead of spinach. And walnuts are a great substitution. Switch out the cranberries for strawberries in season. Love the dressing!
1 T and 1 1/2 tsp butter
1 cup and 2 T almonds, blanched and slivered
1 1/2 pounds spinach, torn into pieces (I use baby spinach)
1 1/2 cups dried cranberries
3 T toasted sesame seeds
1 T and 1 1/2 tsp poppy seeds (hard to find, so I leave out)
3/4 cup white sugar
1 T minced onion
1/4 cup and 2 T white wine vinegar
1/4 cup and 2 T cider vinegar
3/4 cup vegetable oil
In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, 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.
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