Spinach and Raspberry Salad with Glazed Almonds

Glazed toasted almonds add crunch and a nutty flavor to this colorful spring salad. If you prefer, you can purchase packages of glazed almonds from the produce department.

Hands-on Time: 15 min. | Total Time: 15 min. | Serves: 6 | Difficulty: Easy

  • 1/3 cup slivered blanched almonds
  • 5 Tbsp. sugar, divided
  • 3 Tbsp. white wine vinegar
  • 1/4 tsp. salt
  • 1/4 tsp. Dijon mustard
  • 1/3 cup vegetable oil
  • 2 tsp. poppy seeds
  • 6 oz. ready-to-use baby spinach leaves
  • 6 oz. fresh raspberries
  • 2 green onions, sliced
  1. In small nonstick skillet, combine almonds and 2 tablespoons of the sugar. Cook over medium heat 3 minutes or until sugar melts and coats the almonds and almonds are golden brown, stirring frequently. Spread on waxed paper to cool.
  2. In small bowl, beat vinegar, remaining 3 tablespoons sugar, salt and mustard with wire whisk until blended. Whisk in oil until thick and well blended. Stir in poppy seed.
  3. In large shallow bowl, toss spinach with dressing. Top with raspberries, green onions and almonds. Serve immediately.
  4. Refrigerate leftovers.

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