Ingredients
1 large egg white3/4 teaspoon vanilla extract2 cups walnut halves1/2 cup sugarDRESSING:1/4 cup canola oil2 tablespoons cider vinegar1 tablespoon sugar1-1/2 teaspoons light corn syrup1 teaspoon poppy seeds1/4 teaspoon salt1/4 teaspoon ground mustardSALAD:8 ounces fresh baby spinach (about 10 cups)1-1/2 cups fresh raspberries
Preparation
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).
