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Dried Cranberry, Toasted Almond & Sesame Seed Spinach Salad

1 tablespoon butter
2/3 cup blanched and slivered almonds*

1/4 cup sesame seeds
1 (16-ounce) package pre-washed baby spinach
1 cup dried cherry-flavored cranberries**

1/2 medium red or white onion, thinly sliced

3 tablespoons seasoned rice vinegar
2 tablespoons granulated sugar

1/2 teaspoon kosher salt, or to taste

1/2 teaspoon freshly ground black pepper, or to taste

1/2 cup vegetable oil

1 tablespoon chopped fresh flat-leaf parsley

1. In a small skillet, melt butter over medium heat. Add almonds and sesame seeds and cook, stirring constantly, until golden brown in color. Remove from heat; set aside and cool.
2. In a large salad bowl, combine the spinach with the toasted almonds, sesame seeds, cranberries and sliced onion.
3. In a small mixing bowl, whisk together the rice vinegar, sugar, salt and pepper, slowly add the vegetable in a stream while constantly whisking until fully incorporated.
4. Toss spinach salad with the dressing just before serving.

Makes 6 servings.

*Substitute with pine nuts, if desired.

**Substitute with regular dried cranberries, if desired.