Spinach Salad with Raspberries and Candied Walnuts Recipe
I created a bright spinach salad with raspberries for Christmas dinner. Even those who turn up their nose at spinach change their mind at first bite. —Lory Aucelluzzo, Simi Valley, CA
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 8
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 1/4 teaspoon salt
- 1 tablespoon sugar
- 2 tablespoons cider vinegar
- 1/2 cup sugar
- dressing:
- salad:
- 1/4 cup canola oil
- 1/4 teaspoon ground mustard
- 1 large egg white
- 3/4 teaspoon vanilla extract
- 1 teaspoon poppy seeds
- 2 cups walnut halves
- 8 ounces fresh baby spinach (about 10 cups)
- 1-1/2 cups fresh raspberries
- 1-1/2 teaspoons light corn syrup
- Carbohydrate 40.6043161458383 g
- Cholesterol 0 mg
- Fat 24.4282516725841 g
- Fiber 2.06698963900407 g
- Protein 7.566191875 g
- Saturated Fat 1.51747179210249 g
- Serving Size 1 1 serving (118g)
- Sodium 3931.87272966047 mg
- Sugar 38.5373265068342 g
- Trans Fat 1.72603666673868 g
- Calories 393 calories
Directions Preheat oven to 300degrees. 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. Originally published as Spinach Salad with Raspberries & Candied Walnuts in Taste of Home December 2015, p54
