Baby Spinach Salad With Strawberries And Candied Almonds Recipe

Ingredients for Baby Spinach Salad With Strawberries And Candied Almonds

• Slivered Almonds
• 1/4 cup light corn syrup
• Granulated Sugar
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne pepper
• Baby Spinach
• Strawberry
• Vegetable Oil
• Raspberry Vinegar
• Freshly ground black pepper to taste

How to Make Baby Spinach Salad With Strawberries And Candied Almonds

1. Preheat oven to 325°F (160°C).
2. In a small bowl, combine 1 cup whole almonds, 1/4 cup light corn syrup, 2 tablespoons granulated sugar, 1/4 teaspoon salt, and 1/8 teaspoon cayenne pepper. Toss until almonds are evenly coated.
3. Spread almonds in a single layer on a parchment-lined baking sheet.
4. Bake for 12-15 minutes, stirring halfway through, until golden brown and fragrant. Watch carefully to prevent burning.
5. Remove from oven and let cool completely on a wire rack. Once cool, roughly chop the candied almonds.
6. While almonds cool, whisk together 2 tablespoons olive oil, 1 tablespoon sugar, 2 tablespoons balsamic vinegar, 1/4 teaspoon salt, and freshly ground black pepper to taste in a small bowl.
7. In a large bowl, gently toss 5 ounces baby spinach with the dressing.
8. Add 1 cup sliced strawberries to the spinach mixture.
9. Sprinkle with the candied cayenne almonds and serve immediately.