Return of the salads

I'm back to the yummy summer salads. Here are two of my favorites in honor of the Holiday week. Let's all eat salad and be merry!

Cranberry Spinach Salad









INGREDIENTS
1 tablespoon butter
3/4 cup almonds, blanched and slivered
1 pound spinach, rinsed and torn into bite-size pieces
1-2 cup(s) dried cranberries
1/3 cup white sugar
1 cup Gorgonzola cheese
2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
2 teaspoons minced onion
1/4 cup tarragon vinegar
1/4 cup cider vinegar
1/2 cup vegetable oil

DIRECTIONS
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 large bowl, combine the spinach with the toasted almonds, cheese and cranberries.
In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, tarragon vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.

Fruited Cole Slaw












INGREDIENTS
3 cups chopped cabbage
1 unpeeled red apple, cored and chopped
1 unpeeled Granny Smith apple, cored and chopped
1 carrot, grated
1 small can crushed pineapple drained well
1 cup raisins
1 cup slivered almonds
2/3 cup mayonnaise
1/3 cup brown sugar
2 Tablespoons rice vinegar
1 tablespoon lemon juice, or to taste


DIRECTIONS
In a large bowl, combine cabbage, red apple, green apple, carrot, pineapple, raisins and almonds. In a small bowl, mix together mayonnaise, brown sugar, vinegar and lemon juice. Pour enough dressing to coat salad and toss.