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Spinach Salad with Raspberries & Candied Walnuts

TOTAL TIME: Prep: 15 min. Bake: 25 min. + cooling YIELD: 8 servings.
I created a bright spinach salad with raspberries for a big family dinner. Even those who don't normally like spinach change their minds after the first bite. —Robert Aucelluzzo, Simi Valley, California

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

Directions

  • 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.
  • 2. Bake 25-30 minutes or until lightly browned, stirring every 10 minutes. Spread on waxed paper to cool completely.
  • 3. 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).

Nutrition Facts

1-1/2 cups: 171 calories, 13g fat (1g saturated fat), 0 cholesterol, 100mg sodium, 12g carbohydrate (9g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1 vegetable.

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