Spinach Salad

I am ready for spring despite what the weather is doing outside ( it snowed on May 1st here!) so I am digging out the springtime recipes. This one is also from allrecipes.com. The dressing makes a ton, so don't worry about not having enough!

INGREDIENTS
1 tablespoon butter
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 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 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.

** I added about a cup of crumbled blue cheese and a cup of sliced mushrooms to this one. I like the texture of the nuts, but was not crazy about the almonds...next time sugared/glazed pecans.