Berry and Spinach Salad with Spiced Walnuts
Directions
- In a bowl combine for the spiced nuts brown sugar, salt, vanilla extract, and cayenne. Toss walnuts with egg whites. Then coat in the sugar mixture.
- Heat oven to 350° and place walnuts on lined sheet pan. Bake for 25 minutes stirring once during cooking. Remove from heat and let cool.
- Toss spinach in dressing and portion on chilled plates. Portion berries, walnuts and goat cheese on top then serve.
Ingredients
- 8 cups Peak Fresh Produce® Spinach, Baby
- 1/4 cup Peak Fresh Produce® Strawberry(ies), sliced
- 1/4 cup Peak Fresh Produce® blackberries
- 1/4 cup Peak Fresh Produce® raspberries
- 1 cup Magellan® Walnuts
- 3 oz Nature’s Best® egg whites
- 1/4 cup West Creek® Sugar, Brown
- 1/8 tsp Magellan® Cayenne pepper
- 1/8 tsp vanilla extract, pure
- 1/8 tsp salt, sea
- 1/2 cup Nature's Best Dairy® Cheese Crumbles, Goat
- 1 1/4 cup Piancone® Chianti Basil Vinaigrette
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
