3/4 c. blanched sliced almonds
1 tbsp. butter
1 lb. spinach, rinsed and torn into bite-sized pieces (I like to use red tipped leaf lettuce and spinach mixed)
1 c. dried cranberries
2 tbsp. toasted sesame seeds
1 tbsp. poppy seed
1/2 c. white sugar
2 tsp. minced red onion
1/4 tsp. paprika
1/4 c. white wine vinegar
1/4 c. cider vinegar
1/2 c. oil

In medium saucepan, saut almonds in butter until lightly toasted. Remove and drain on paper towels. Toast sesame seeds in same pan. Remove and drain on paper towels. In large bowl, toss salad greens (washed and drained) with toasted almonds and cranberries. In a medium bowl, whisk together sesame seeds, poppy seeds, sugar, onion, vinegars and oil together. Top with greens just before serving.