Cranberry Spinach Salad

1 tbsp butter
3/4 c almonds, blanched and slivered
1 lb spinach, rinsed and torn into bite-sized pieces
1 c dried cranberries
2 tbsp roasted sesame seeds
1 tbsp poppy seeds
1/2 c white sugar
2 tsp minced onion
1/4 tsp paprika
1/4 c white wine vinegar
1/4 c cider vinegar
1/2 c vegetable oil

Melt butter and cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool. In large bowl, combine the spinach with the almonds and cranberries. In medium bowl, whisk together sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.