Average Rating: 5TOTAL TIME: Prep: 15 min. Bake: 25 min. + cooling
YIELD: 8 servings.Ingredients
- 1 large egg white
- 3/4 teaspoon vanilla extract
- 2 cups walnut halves
- 1/2 cup sugar
DRESSING: - 1/4 cup canola oil
- 2 tablespoons cider vinegar
- 1 tablespoon sugar
- 1-1/2 teaspoons light corn syrup
- 1 teaspoon poppy seeds
- 1/4 teaspoon salt
- 1/4 teaspoon ground mustard
SALAD: - 8 ounces fresh baby spinach (about 10 cups)
- 1-1/2 cups fresh raspberries
Instructions
- 1. Preheat oven to 300°. In a small bowl, whisk egg white and vanilla until frothy. Stir in walnuts. Sprinkle with sugar; toss to coat evenly. Spread in a single layer in a greased 15x10x1-in. baking pan.
- 2. Bake 25-30 minutes or until lightly browned, stirring every 10 minutes. Spread on waxed paper to cool completely.
- 3. In a small bowl, whisk dressing ingredients until blended. Place spinach in a large bowl. Drizzle with dressing; toss to coat. Sprinkle with raspberries and 1 cup candied walnuts (save remaining walnuts for another use).
Nutrition Facts
1-1/2 cups: 171 calories, 13g fat (1g saturated fat), 0 cholesterol, 100mg sodium, 12g carbohydrate (9g sugars, 3g fiber), 3g protein.
Diabetic Exchanges: 1-1/2 fat, 1 starch, 1 vegetable.