20 oz. spinach
10 oz. coleslaw or cabbage, chopped
6 oz. craisins
1 to 1 1/2 cups candied slivered almonds
12 oz. poppyseed dressing (I like Brianna's, or you can get my poppyseed dressing recipe off of the Candy Bar Salad recipe)
Combine all ingredients except nuts and dressing in a large bowl. When ready to serve, sprinkle almonds over salad and pour dressing over top. Toss until covered.
To candy the almonds:
place slivered almonds in a small saucepan or frying pan. For every 1/2 cup of almonds, also put about 3 Tblsp. sugar in the pan. Place on medium heat, stirring constantly, until the sugar melts and coats the almonds. You will think it is taking forever to work, but I promise the minute you step away, they will burn! Lay them out on a cookie sheet to cool. Once cooled, it is easy to break them into small pieces and sprinkle over the salad.
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