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Spinach Salad with Raspberry Vinaigrette and Candied Walnuts

Serves 4

Ingredients

Raspberry Vinaigrette

  • 2 tablespoons raspberry jelly
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dijon mustard
  • 4 tablespoons olive oil
  • salt & pepper

Candied Walnuts

Spinach Salad

  • 1 lb baby spinach leaves
  • ½ red onion peeled and thinly sliced
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Method

Raspberry Vinaigrette

  1. Pour the vinaigrette ingredients into a small jar and shake until smooth.
  2. Alternately, whisk together in a small bowl.

Candied Walnuts

  1. Preheat oven to 375 degrees F.
  2. Whisk the frothy egg whites with the honey.
  3. Add walnuts, salt and pepper and toss well.
  4. Bake until they are golden and crisped, about fifteen minutes. Let cool.

Spinach Salad

  1. Toss the spinach and red onion with the dressing.
  2. Top with the crispy walnuts.
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