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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Baby Spinach Salad with Raspberries and Candied Almonds Recipe

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This recipe for Baby Spinach Salad with Raspberries and Candied Almonds is from The Heinrichs Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Salad:

1/2 cup slivered almonds
1 Tbsp corn syrup
1 1/2 tsp sugar
12 cups fresh baby spinach
1 cup raspberries
pinch each of salt and cayenne pepper


Dressing:

1/4 cup vegetable oil
2 Tbsp sugar
pinch each salt and pepper
2 Tbsp raspberry or white wine vinegar
1 Tbsp toasted sesame seeds or poppy seeds
Directions:
Directions:
Toss together almonds, corn syrup, sugar, salt and cayenne until coated. Spread in a single layer on parchment paper lined baking sheet. Bake in 325º oven, turning occasionally to break up lumps, for 12 minutes until golden and sugar is bubbly. Cool and break into pieces. Whisk together oil, sugar, vinegar, seeds, salt and pepper to make dressing. Toss spinach with dressing, sprinkle with candied almonds and raspberries.

 

 

 

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