Summer Berry Salad

This salad is inspired by the classic strawberry-poppy seed dressing salad. I added some other things to give it a unique flavor, and it's just gorgeous.

{What you need}

1 medium bag of spinach

10-15 strawberries, sliced

1 cup blackberries

2 ripe avocados, sliced

3/4 cup candied walnuts

(store-bought they are called glazed walnuts, or try the recipe below)

1 cup grated mozzarella cheese

(also great with crumbled bleu cheese instead)

poppy seed dressing

(try Brianna's Homestyle brand, or the recipe below)

In a large serving bowl empty bag of spinach. Next add the cheese. Next add the strawberries, then the avocados. Next add the blackberries, followed by the candied walnuts. Toss immediately before you serve, add dressing to taste. Great for the summer!

{Poppy seed Dressing}

(compliments of Favorites)

1/3 cup sugar

2 tbs poppy seeds

1 1/2 tsp minced onion

1/4 tsp Worcestershire sauce

1/4 tsp paprika

1/2 cup vegetable oil

1/4 cup apple cider vinegar

Mix all ingredients in a food processor or blender.

{Candied Walnuts}

(compliments of Simply Recipes)

1/2 cup sugar

1 1/2 cups raw walnuts, chopped, halved, or whole

1/8 teaspoon coarse salt

Preheat oven to 350. Use middle rack in oven. Lay walnuts out on baking sheet in a single layer. Bake for 5 minutes. If not quite done, toast for 1 or 2 more minutes. Do not burn! Remove from oven and let cool in pan on a rack.

Pour sugar into a medium saucepan with a thick bottom. Have walnuts nearby, ready to quickly add to the pan at the right time. Cook sugar on medium heat, stirring with a wooden spoon as soon as the sugar begins to melt. Keep stirring until all the sugar has melted and the color is a medium amber. As soon as sugar is melted and the color is right, add the walnuts to the pan, quickly stirring and coating each piece with the sugar mixture. It's important to work as quickly as possible. As soon as the walnuts are coated with the sugar mixture, spread them out on a rimmed baking sheet, lined with parchment paper. Use two forks to separate the walnuts from each other, working very quickly. Sprinkle the nuts with salt. Let cool completely. Break apart.