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Baby Spinach Salad with Raspberries and Candied Almonds Recipe

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This recipe for Baby Spinach Salad with Raspberries and Candied Almonds, by , is from The Heinrichs Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Eldon and Verda Heinrichs
Added: Tuesday, June 23, 2009



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


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

Toss together almonds, corn syrup, sugar, salt and cayenne until coated. Spread in a single layer on parchment paper lined baking sheet. Bake in 325 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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