Spinach Salad with Raspberries & Candied Walnuts Recipe

By barbsjustagirl

Ingredients

• DRESSING:
• 1 large egg white
• 3/4 teaspoon vanilla extract
• 2 cups walnut halves
• 1/2 cup sugar
• 1/4 cup canola oil
• 2 tablespoons cider vinegar
• 1 tablespoon sugar
• 1-1/2 teaspoons light corn syrup
• 1 teaspoon poppy seeds
• 1/4 teaspoon salt
• 1/4 teaspoon ground mustard
• SALAD:
• 8 ounces fresh baby spinach (about 10 cups)
• 1-1/2 cups fresh raspberries

Preparation

Step 1

Preheat oven to 300°. In a small bowl, whisk egg white and vanilla until frothy. Stir in walnuts. Sprinkle with sugar; toss to coat evenly. Spread in a single layer in a greased 15x10x1-in. baking pan.

Bake 25-30 minutes or until lightly browned, stirring every 10 minutes. Spread on waxed paper to cool completely.

In a small bowl, whisk dressing ingredients until blended. Place spinach in a large bowl. Drizzle with dressing; toss to coat. Sprinkle with raspberries and 1 cup candied walnuts (save remaining walnuts for another use).
Yield: 8 servings.