Baby Spinach Salad With Strawberries and Candied Almonds |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This salad was served with lunch at a conference I went to, and I liked it so much that I requested the recipe. It is elegant but easy to make. The candied almonds really add flavour! Ingredients:
1/2 cup slivered almonds |
1 tablespoon corn syrup |
1 1/2 teaspoons granulated sugar |
1 pinch salt |
1 pinch cayenne pepper |
12 cups baby spinach |
1 pint strawberry, sliced |
1/4 cup vegetable oil |
2 tablespoons granulated sugar |
2 tablespoons raspberry vinegar |
1 pinch salt |
1 pinch pepper |
Directions:
1. In a small bowl, toss together almonds, corn syrup, sugar, salt and cayenne pepper until coated. Spread in a single layer on a parchment-lined baking sheet. Bake in 325F oven, stirring occasionally to break up clumps, for about 12 minutes. Let cool completely on pan on rack. Break into pieces.
2. For the dressing, whisk together oil, sugar, vinegar, salt and pepper in a small bowl.
3. In a large bowl, toss spinach with dressing. Sprinkle with candied almonds and strawberries.
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