This spinach salad is a refreshing mix of greens with a kick.

Step One: Mixing the Dressing

Ingredients

2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
1/2 cup Macadamia Cane Sugar
2 teaspoons minced onion
1/4 teaspoon paprika
1/4 cup white wine vinegar
1/4 cup cider vinegar
1/2 cup vegetable oil
2 teaspoons of Caribbean Spicy Mustard

In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, vegetable oil and the Caribbean Spicy Mustard. Set aside.

Step Two: Toasting the Almonds

Ingredients

1 tablespoon butter
¾ cup almonds, blanched and slivered

In a medium saucepan, melt butter over medium heat until slightly burnt. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.

Step Three: Tossing the Spinach Salad

Ingredients

1 pound spinach, rinsed and torn into bite-sized pieces
1 1/3 cup of freshly diced mango
1 cup dried cranberries

In a large bowl combine the spinach with the toasted almonds, mango and cranberries. Toss with dressing just before serving.

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Macadamia Cane Sugar – 15.87 oz.

Caribbean Spicy Mustard

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