Cranberry Spinach Salad

1 Tb. butter
3/4 cup slivered almonds
1 lb. spinach, rinsed and torn into pieces
1 cup dried cranberries
2 Tb. poppy seeds
1/2 cup white sugar
2 t. minced onion
1/4 t. paprika
1/2 cup apple cider
1/2 cup vegtable oil

In a medium saucepan, melt butter over medium heat. Cook and sir almonds in butter until lightly toasted. Remove from heat and let cool. In a large bowl comine spinach almonds, and cranberries. In a large bowl, whisk together remaining ingredients. Toss with spinach just before serving.