Spinach Salad with Raspberries & Candied Walnuts Recipe

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Spinach Salad with Raspberries & Candied Walnuts Recipe
Spinach Salad with Raspberries & Candied Walnuts Recipe photo by Taste of Home
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Spinach Salad with Raspberries & Candied Walnuts Recipe

Read Reviews
5 2 2
Publisher Photo
I created a bright spinach salad with raspberries for a big family dinner. Even those who turn up their nose at spinach change their mind at first bite. —Robert Aucelluzzo, Simi Valley, California
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min. + cooling

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

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.
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

Nutritional 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.

  • 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
  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). Yield: 8 servings.
Originally published as Spinach Salad with Raspberries & Candied Walnuts in Taste of Home December 2015, p54

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Reviews forSpinach Salad with Raspberries & Candied Walnuts

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MY REVIEW
tamarapearson User ID: 3272516 241992
Reviewed Jan. 18, 2016

"This salad was so easy to prepare and made a beautiful presentation. The poppyseed dressing was delicious and my husband could not get enough of the candied walnuts. It was a huge hit I will definitely make this again."

MY REVIEW
skipaccess User ID: 8659429 239359
Reviewed Dec. 13, 2015

"This was so easy to prepare for our early family holiday dinner. I did make one modification with the dressing. Being from Vermont, I used two tablespoons of real maple syrup in place of the sugar and corn syrup. The combination of flavors is perfect. Everyone raved about it and asked for the recipe. I saved this recipe for another time."

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