1 tablespoon canna-butter ( see our recipe )
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 canna-oil ( see our recipe )
1Melt you canna-butter over a medium heat in a sauce pan and then stir almonds in butter until lightly toasted.
2Remove from heat, and let cool for a while.
3In a large salad bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika,white wine vinegar, cider vinegar, and canna-oil.
4Toss all the ingredients with the spinach just before serving and then add the toasted almonds and cranberries.