Seder Spinach Salad (Emlyn)

Spinach Salad

Spinach
Blackberries or Strawberries (I used blackberries)
Candied Walnuts or Pecans*
Dressing**

*Candied Walnuts

1 1/2 C nuts
1/2 C sugar
2 Tbsp. butter
1/2 tsp. vanilla

1. Line a baking sheet with buttered foil and set aside. In 10-inch heavy skillet, combine all ingredients. Cook over med-high heat, shaking (do not stir) occasionally until sugar begins to melt.
2. Reduce heat to low. Continue cooking until sugar is golden brown, now stirring occasionally. Remove from heat and pour onto baking sheet. Cool completely and store in refrigerator up to 3 weeks.

**Dressing

1/2 C Canola Oil
1/2 C Red Wine Vinegar
1/2 C Sugar
1 Tbsp. poppy seeds
1/2 tsp of dry mustard or paprika (I used paprika)

Put in closed mason jar and shake shake shake! Pour over salad just before serving and mix.