Spinach, Blueberry and Walnut Salad

For those who requested this salad recipe: (it's super easy)

1 bag baby spinach leaves
12 oz. fresh clamshell blueberries, rinsed
1 pkg. (8-10 oz?) fat-free crumbled feta cheese
8 oz. chopped walnuts, candied (directions below)
5-6 tbsp. Virginia Brand Vidalia Onion Vinegarette salad dressing

Mix all ingredients in a large bowl and serve immediately. This should serve 10-12 people easily as a side salad.

Candied walnuts:
Cover a baking sheet with aluminum foil. Preheat oven to 300. spread walnuts in an even layer over baking sheet. Using your fingers, sprinkle entire layer with water (3-4 tbsp). Sprinkle with light brown sugar (I use about 1/4 cup of sugar) then place in oven to toast lightly. Check walnuts every 5-10 minutes, flipping them around with a spatula to ensure even coating of the sugar and to prevent burning. After 20 minutes or so, pull out the baking pan and place it on a wire rack to cool. Make sure to stir the walnuts again with the spatula to make sure they don't stick to the foil. Serve immediately. (These are great as a party snack, too.)