Corn And Spinach Salad

• 1/2 cup chopped walnuts
• 1 tablespoon sugar
• 1-1/2 teaspoons cider vinegar
• 1 package (6 ounces) fresh baby spinach
• 1 medium sweet red pepper, diced
• 1 medium red onion, diced
• 1 cup fresh or frozen corn, thawed
• 1 cup crumbled goat cheese
• 1/4 cup dried cranberries
• 3 tablespoons cider vinegar
• 2 tablespoons orange marmalade
• 2 tablespoons mayonnaise
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon Worcestershire sauce

1. In a small heavy skillet, cook walnuts over medium heat until toasted, about 3 minutes. Sprinkle with sugar and vinegar. Cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool.
2. In a large bowl, combine the spinach, red pepper, onion, corn, cheese and cranberries; sprinkle with walnuts. In a small bowl, whisk the dressing ingredients. Serve with salad.

walnuts, sugar, cider vinegar, baby spinach, sweet red pepper, red onion, goat cheese, cranberries, cider vinegar, orange marmalade, mayonnaise, salt, pepper, worcestershire sauce

Taken from www.tasteofhome.com/recipes/corn-and-spinach-salad/ (may not work)