Spinach Salad with Raspberry Vinaigrette
Print Category Spinachs Thematic No thematic Source Crisco Evaluation
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Click to enlarge Ingredient: RASPBERRY VINAIGRETTE
- 1/4 cup raspberry vinegar
- 1 tablespoon Dijon-style mustard
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 teaspoon sugar
- 3/4 cup Crisco® Pure Canola Oil
SALAD
- 6 cups baby spinach
- 1/3 cup crumbled feta cheese
- 1/3 cup sliced almonds
- 1/2 pint fresh raspberries
- OR 1 cup dried cherries
RASPBERRY VINAIGRETTE
- COMBINE vinegar, mustard, salt, pepper and sugar in jar or small plastic container with a tight-fitting lid. Shake well. Pour in oil; shake until well blended.
SALAD
- TOSS spinach with feta cheese and almonds in large serving bowl. Add enough dressing to coat spinach. Divide among 4 salad plates. Garnish with fresh raspberries. Serve immediately. Refrigerate any remaining dressing.
Cook commentary
4 servings
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