Strawberry Spinach Salad With Candied Walnuts

• 1/2 cup sugar
• 1/4 cup water
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon chili powder
• 1/4 teaspoon curry powder
• 2 cups walnut halves
• 1 package (9 ounces) fresh baby spinach
• 2 cups sliced fresh strawberries (about 1 pound)
• 1 medium cucumber, halved and sliced
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 2 tablespoons seedless raspberry jam
• 1 teaspoon lemon juice
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/3 cup grated Parmesan cheese

1. In a small heavy saucepan, combine the first five ingredients; stir gently to moisten all the sugar. Cook over medium-low heat, gently swirling pan occasionally, until sugar is dissolved. Cover; bring to a boil over medium heat. Cook 1 minute. Uncover pan; continue to boil and gently swirl pan until syrup turns a deep amber color, about 2-3 minutes. Immediately remove from heat and carefully stir in walnuts until evenly coated. Spread onto foil to cool completely. Break into pieces.
2. In a large bowl, combine spinach, strawberries and cucumber. In a small bowl, whisk the first six vinaigrette ingredients. Drizzle over salad; toss to coat. Sprinkle with cheese and walnuts. Serve immediately.

sugar, water, ground cinnamon, chili powder, curry powder, walnut halves, baby spinach, fresh strawberries, cucumber, olive oil, balsamic vinegar, seedless raspberry jam, lemon juice, salt, pepper, parmesan cheese

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