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
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1 large egg white
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3/4 teaspoon vanilla extract
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2 cups walnut halves
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1/2 cup sugar
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DRESSING:
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1/4 cup canola oil
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2 tablespoons cider vinegar
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1 tablespoon sugar
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1-1/2 teaspoons light corn syrup
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1 teaspoon poppy seeds
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1/4 teaspoon salt
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1/4 teaspoon ground mustard
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SALAD:
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8 ounces fresh baby spinach (about 10 cups)
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1-1/2 cups fresh raspberries
Directions
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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.
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2.
Bake 25-30 minutes or until lightly browned, stirring every 10 minutes. Spread on waxed paper to cool completely.
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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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