Asparagus Spinach Salad

• 2 TBSP sesame seeds
• 1 TBSP poppy seeds
• 1/2 cup sugar
• 2 tsp dried minced onion
• 1/4 tsp paprika
• 1/4 cup white-wine vinegar
• 1/4 cup apple-cider vinegar
• 1/4 cup vegetable oil

• 12 asparagus spears; blanched in boiling water for 2-3 minutes and cut into 1-inch pieces
• 1 pound fresh baby spinach leaves
• 3/4 cup slivered almonds

In a jar or cruet, mix the sesame seeds, poppy seeds, sugar, onion, paprika, white-wine vinegar, apple-cider vinegar, and vegetable oil. Shake until emulsified.

In a large bowl, toss the asparagus and spinach with the dressing. Sprinkle with the slivered almonds.

Yield: 8 servings

Courtsey of Kosher by Design