SPINACH SALAD WITH RASPBERRIES & CANDIED WALNUTS

Spinach Salad with Raspberries & Candied Walnuts image

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

Provided by Taste of Home

Time 40m

Yield 8 servings.

Number Of Ingredients 15

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

Steps:

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).

Nutrition Facts : Calories 171 calories, Fat 13g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 100mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges