Name: Spinach Salad with Raspberries & Candied Walnuts
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: 1 large egg white -; 3/4 teaspoon vanilla extract -; 2 cups walnut halves -; 1/2 cup sugar -; Dressing: -; 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 -

Spinach Salad with Raspberries & Candied Walnuts

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Spinach Salad with Raspberries & Candied Walnuts

1. 1 large egg white -

2. 3/4 teaspoon vanilla extract -

3. 2 cups walnut halves -

4. 1/2 cup sugar -

5. Dressing: -

6. 1/4 cup canola oil -

7. 2 tablespoons cider vinegar -

8. 1 tablespoon sugar -

9. 1-1/2 teaspoons light corn syrup -

10. 1 teaspoon poppy seeds -

11. 1/4 teaspoon salt -

12. 1/4 teaspoon ground mustard -

13. Salad: -

14. 8 ounces fresh baby spinach (about 10 cups) -

15. 1-1/2 cups fresh raspberries -

How to cook deliciously - Spinach Salad with Raspberries & Candied Walnuts

1. Stage

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.

2. Stage

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

3. Stage

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).