Spinach Salad With Raspberries & Candied Walnuts

• 1 large egg white
• 3/4 teaspoon vanilla extract
• 2 cups walnut halves
• 1/2 cup sugar
• 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
• 8 ounces fresh baby spinach (about 10 cups)
• 1-1/2 cups fresh raspberries

1. Preheat oven to 300u0b0. 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).

egg white, vanilla, walnut halves, sugar, canola oil, cider vinegar, sugar, light corn syrup, poppy seeds, salt, ground mustard, baby spinach, fresh raspberries

Taken from www.tasteofhome.com/recipes/spinach-salad-with-raspberries-candied-walnuts/ (may not work)