Yesterday, I threw this picture up, and I wish I'd waited until today, because now I have the recipe to go with it!
This is one of my all time favourite salads... a HUGE Canadian Living winner from the late '90s (at least I think it was Canadian Living - there are no online traces of this recipe anywhere). It's my Mum's go to potluck salad contribution, but she reminded me this morning that I was the first one to try this recipe out about 10 years ago.
If I remember correctly, I made it for a Canada Day do in which I totally overestimated my own abilities and passed out instead of going downtown for festivities.
Now, the funny thing with this recipe is we lost it for a few years - until Mum remembered that she'd given it to a friend. So, Mum got the recipe sent back to her and we're back in business! This friend serves the salad as part of her family's French Canadian traditional Christmas Eve feast, so it seems only appropriate to include it in this week's collection of recipes.
Baby Spinach Salad with Raspberries and Candied Almonds
1/2 cup slivered almonds
1 tbsp. corn syrup
1 1/2 tsp. granulated sugar
Pinch each salt and cayenne pepper
12 cups baby spinach
1 cup fresh raspberries
1/4 cup vegetable oil
2 tbsp granulated sugar
2 tbsp raspberry vinegar
1 tbsp sesame seeds, toasted, or poppy seeds
In a 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 degree 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.
Dressing: In small bowl, whisk together oil, sugar, vinegar, sesame seeds, salt and pepper.
In bowl, toss spinach with dressing. Sprinkle with candied almonds and raspberries. Make 8 (large) servings.