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Prep 20 mins
Cook 0 mins
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!
- 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.
- For the dressing, whisk together oil, sugar, vinegar, salt and pepper in a small bowl.
- In a large bowl, toss spinach with dressing. Sprinkle with candied almonds and strawberries.
This is an excellent spinach salad. The only change was to use red wine vinegar in place of the raspberry. Made for *PAC Fall 2008*