Raspberry Spinach Salad
Raspberry Spinach Salad
Make up large batches of the almonds and dressing ahead of time to have on hand whenever you would like to enjoy this salad. Both the almonds and the dressing keep well (refrigerate dressing and store almonds in an airtight container or jar).
ingredients
Almond Topping:
1/2 cup slivered almonds
1/4 cup granulated sugar
2 tsp. water
Dressing:
1/4 cup granulated sugar
1 1/2 Tbsp. poppy seeds
1/4 tsp. paprika
1/2 cup vegetable oil
1/4 cup raspberry vinegar
2 tsp. onion, finely chopped
1/4 tsp. Worcestershire sauce
Salad:
1 lb. fresh spinach
2 cups fresh raspberries
method
Combine topping ingredients in a large frying pan. Cook over medium heat, stirring constantly, until sugar melts to a golden brown and coats the almonds, about 5 minutes. Turn out onto a square or greased foil. Cool, then break up into small pieces.
Combine all the dressing ingredients in a jar or container with a tight-fitting lid. Shake well to blend, then shake again before serving.
Wash and dry the spinach and place in a large bowl with the raspberries. Add dressing and toss. Add almonds and toss lightly. Serve immediately.
http://www.fortysomething.ca/2009/05/raspberry_spinach_salad.php