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Recipe courtesy of Mary Carter

Show: Food Network Challenge

Episode: Fiery Foods Challenge

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Total:: 18 min
Prep:: 15 min
Cook:: 3 min

Yield:: 4 servings

Level:: Easy

Ingredients

1 bunch fresh spinach
1 avocado, peeled, pitted and sliced
1/4 cup chopped red onion
1/2 cup raspberries
1/4 cup seeded and finely chopped jalapenos
1/4 cup balsamic vinegar
1 tablespoon pine nuts (can be substituted with slivered almond or walnuts)

Directions

Clean and chop the spinach. In a saucepan, add red onion and avocado. Add raspberries, jalapenos, balsamic vinegar, and pine nuts. Stir over medium heat for 2 to 3 minutes, until warm. Pour the warmed mixture over the spinach leaves, toss, and serve.

Cook's Note

Raspberry Jazz can be substituted for the raspberries and jalapenos.

My Private Notes

Name: Raspberry Jazz Spinach Salad
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H3M0.000S
Total time: P0Y0M0DT0H18M0.000S
Yield: 4 servings
Ingredients: 1 bunch fresh spinach; 1 avocado, peeled, pitted and sliced; 1/4 cup chopped red onion; 1/2 cup raspberries; 1/4 cup seeded and finely chopped jalapenos; 1/4 cup balsamic vinegar; 1 tablespoon pine nuts (can be substituted with slivered almond or walnuts)

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Raspberry Jazz Spinach Salad

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