Spinach Salad with Candied Walnuts


8 oz. fresh spinach

2 oz. Swiss cheese, grated

1/2 bag dried cranberries

candied walnuts

poppy-seed dressing

Poppy-Seed Dressing:

1 ½ t. poppy seeds

1/3 cup vinegar

1/4 cup sugar

¾   tsp. salt

M tsp. dry mustard

½ cups vegetable oil

Poppy-seed dressing: Mix everything together in the blender. Store in refrigerator until ready to serve.

Candied Walnuts:

3 T. Light corn syrup

1 ½ T. Sugar

½ tsp. Salt

1 ¼   cups Walnuts

Candied Walnuts:

  1. Preheat oven to 325 degrees.
  2. In a medium bowl, combine corn syrup, sugar, and salt.
  3. Add nuts and toss well to coat.
  4. Place in a single layer on a baking sheet covered with foil and that has been coated with cooking spray.
  5. Bake for 12-15 minutes or until golden brown, stirring every 5 minutes- just make sure they don’t burn.
  6. Immediately scoop nuts apart and cool thoroughly.
  7. Store cooled nuts in a sealed zip lock until ready to serve


  1. Mix all the ingredients together for the spinach salad.
  2. Add the dressing right before serving.

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