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Baby Spinach Salad With Raspberries And Candied Almonds

salads

1/2 cup slivered almonds
1 tablespoon corn syrup
1 1/2 teaspoons granulated sugar
pinch (each) salt and cayenne pepper
12 cups baby spinach; 12 ounces
1 cup raspberries
----DRESSING----
1/4 cup vegetable oil
2 tablespoons granulated sugar
2 tablespoons raspberry or white wine vinegar
1 tablespoon sesame seeds; toasted, or
poppy seeds
pinch (each) salt and pepper

In small bowl, toss together almonds, corn syrup, sugar, salt and cayenne until coated. Spread in single layer on parchment paper-lined baking sheet. Bake in 325°F oven, stirring occasionally to break up clumps, for about 12 minutes or until golden and sugar is bubbly. Let cool completely on pan on rack. Break into pieces. (Make-ahead: Store in single layer in airtight container for up to 5 days.) DRESSING: In small bowl, whisk together oil, sugar, vinegar, sesame seeds, salt and pepper. (Make-ahead: Refrigerate for up to 1 day.) In bowl, toss spinach with dressing. Sprinkle with candied nuts and raspberries.

Contributor: Canadian Living Magazine, July, 2001

Yield: 8 servings

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