Raspberry and Spinach Salad

Almond topping:rasp and spin salad

1/2 cup flaked almonds

1/4 cup sugar

2 tsp water

Combine ingredients in frying pan. Cook over medium heat, stirring constantly until sugar melts to golden brown and coats almonds (about 5 minutes). Pour out on to greaseproof paper. Allow to cool, then break into small pieces and use to sprinkle over salad.

Salad:

1 bag fresh spinach

2 cups fresh raspberries

Wash and dry spinach and place in large salad bowl with raspberries.

Dressing:

1/4 cup sugar

1-1/2 tbsp poppy seeds

1/4 tsp paprika

1/2 cup olive oil

1/4 cup raspberry vinegar (or cider vinegar)

2 tsp onion, finely chopped

1/4 tsp Worcestershire sauce

Combine ingredients and shake well to blend.

Pour dressing over salad (you don’t need all of it for one salad) and sprinkle with the caramelised almonds.

 

 

 

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