Spinach Salad with Almonds Recipe

Spinach Salad with Almonds Recipe
Spinach Salad with Almonds Recipe photo by Taste of Home
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Spinach Salad with Almonds Recipe

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Sugared almonds provide fun crunch in this slightly sweet spinach salad. You can easily double the recipe when entertaining a larger group.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 2-1/4 teaspoons sugar
  • 2 tablespoons slivered almonds
  • 5 cups fresh baby spinach
  • 1/2 cup fresh raspberries
  • DRESSING:
  • 2 tablespoons canola oil
  • 1 tablespoon raspberry vinegar
  • 1 tablespoon sugar
  • 3/4 teaspoon poppy seeds
  • 1/2 teaspoon finely chopped onion
  • 1/4 teaspoon Worcestershire sauce
  • Dash paprika

Directions

In a small heavy skillet, melt sugar over medium heat, stirring constantly. Add almonds; stir to coat. Spread on foil to cool; break apart. In a salad bowl, gently toss the spinach and raspberries.
In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over salad. Sprinkle with sugared almonds; toss to coat. Yield: 4 servings.
Originally published as Raspberry Spinach Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p188

Nutritional Facts

3/4 cup: 121 calories, 9g fat (1g saturated fat), 0 cholesterol, 33mg sodium, 10g carbohydrate (6g sugars, 3g fiber), 2g protein.

  • 2-1/4 teaspoons sugar
  • 2 tablespoons slivered almonds
  • 5 cups fresh baby spinach
  • 1/2 cup fresh raspberries
  • DRESSING:
  • 2 tablespoons canola oil
  • 1 tablespoon raspberry vinegar
  • 1 tablespoon sugar
  • 3/4 teaspoon poppy seeds
  • 1/2 teaspoon finely chopped onion
  • 1/4 teaspoon Worcestershire sauce
  • Dash paprika
  1. In a small heavy skillet, melt sugar over medium heat, stirring constantly. Add almonds; stir to coat. Spread on foil to cool; break apart. In a salad bowl, gently toss the spinach and raspberries.
  2. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over salad. Sprinkle with sugared almonds; toss to coat. Yield: 4 servings.
Originally published as Raspberry Spinach Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p188

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