Almond Cranberry Spinach Salad

Prepare the candied almonds and dressing the night before. When it is time for dinner, quickly combine the ingredients and you'll be good to go.

Almond Cranberry Spinach Salad

3/4 cup slivered almonds

1/2 cup sugar

1/2 tsp cinnamon

Pinch salt

1 Tbsp sesame seeds

1/2 Tbsp poppy seeds

1 tsp dried minced onion

1/8 tsp paprika

1/4 cup white sugar

2 Tbsp white wine vinegar

2 Tbsp cider vinegar

1/4 cup vegetable oil

1 bag spinach, torn into pieces

Dried cranberries

Put almonds, sugar, cinnamon, and salt into a thick-bottomed saucepan. Cook over medium heat, stirring constantly, until sugar melts and caramelizes. When almonds are well-coated, pour almonds onto a sheet of wax paper and use a rubber spatula to spread them into a single layer.

T0ast sesame seeds by putting them into a small frying pan and cook over medium heat, stirring constantly, until sesame seeds are lightly brown.

Combine sesame seeds, poppy seeds, minced onion, paprika, sugar, vinegars, and oil in a small bowl. Whisk well. Refrigerate overnight.

Just before serving, put spinach onto salad plates, top with cranberries and candied almonds. Pour dressing over the top.

Fresh Cranberry Cookies

Fresh cranberries are one of my favorite things about this time of year. They have just the right amount of crunch and zing! The cranberries make these cookies very moist. The glaze is optional.

Fresh Cranberry Cookies

1 cup butter, softened

1/2 cup brown sugar

1 cup sugar

1 egg

1 tsp freshly grated orange zest

2 Tbsp orange juice

1/2 Tbsp vanilla extract

2 3/4 cups flour

1/2 tsp baking soda

1/2 tsp salt

2 cups fresh cranberries

Glaze

Powdered sugar

Orange juice

Cream together butter and sugars. Stir in egg, orange zest, orange juice, and vanilla until well-combined. Add flour, baking soda, and salt. Stir well. Chop cranberries and then fold them into the mixture. Drop by rounded spoonfuls onto an ungreased cookie sheet. Bake at 375 degrees for 8-11 minutes or until edges start to lightly brown.

For glaze, combine powdered sugar with orange juice until desired consistency is reached. Spoon over cookies. Yield: About 3 dozen.