JAMIE'S CRANBERRY SPINACH SALAD

* compliments of Target website   "Everyone I have made this for RAVES about it! It's different and so easy to make!" Submitted by: Jamie Hensley Serves: Original recipe makes 8 Hands-on Time: 10 Minutes Total Time: 20 Minutes * Low-fat notes in pink added by Anita!   What you need: 1 tablespoon butter (or less--this is just to toast the almonds) 3/4 cup almonds, blanched and slivered (or less for lower fat) 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 (or equivalent measurement of Splenda) 2 teaspoons minced onion 1/4 teaspoon paprika 1/4 cup white wine vinegar 1/4 cup cider vinegar 1/2 cup vegetable oil (Fat-free version - use your favorite store-bought fat-free Italian dressing instead of vinegars/oil. Another option would be 1/4 cup EVOO --extra virgin olive oil-- and 1/4 cup water.) What you do: 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, both vinegars, & oil. Toss with spinach just before serving.