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Baby Spinach Salad w/ Raspberries & Candied Almonds

Source of Recipe

net


List of Ingredients

Baby Spinach Salad with Raspberries & Candied Almonds

1/2 cup slivered almonds
1 T corn syrup
1-1/2 tsp granulated sugar
pinch each salt and cayenne pepper
12 cups baby spinach
1 cup raspberries

**Dressing**

1/4 cup vegetable oil
2 T granulated sugar
2 T raspberry or white wine vinegar
1 T sesame seeds, toasted or poppy seeds
pinch each salt and pepper

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In small bowl, toss together almonds, corn syrup, sugar, salt and cayenne until coated. Spread in single layer on parchment paper-lined baking sheet. Bake in 325F oven, stirring occasionally to break up clumps, for about 12 minutes or until golden and sugar is bubbly. Let cool completely on pan on rack. Break into pieces. (Make ahead: Store in single layer in airtight container for up to 5 days.)

**Dressing**

In bowl, whisk together all ingredients.


In bowl, toss spinach with dressing. Sprinkle with candied nuts and raspberries.

Serves 8




Recipe