Recipe courtesy of Ginger Petry and Peggy Fralick

Spinach Salad with Raspberry Dressing

Save Recipe
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings
Share This Recipe

Ingredients

1/4 cup olive oil

2 teaspoons Dijon or honey mustard

2 teaspoons raspberry-flavored vinegar

Freshly ground black pepper, to taste

1 teaspoon garlic salt

1 teaspoon dried basil

2 teaspoons sugar

1/8 teaspoon salt

4 cups baby spinach, washed well

4 mushrooms, sliced

4 strawberries, sliced

1/2 medium red onion, halved and sliced

Candied Almonds, recipe follows

CANDIED SLIVERED ALMONDS:

1/2 cup sugar

1 cup slivered almonds

Directions

  1. In a large bowl, whisk together olive oil, mustard, vinegar, pepper, garlic salt, dried basil, sugar, and salt until dressing is well combined. 
  2. In another large bowl, combine the spinach, mushrooms, strawberries, and red onion. Add the dressing and toss well. Sprinkle with the Candied Almonds.

CANDIED SLIVERED ALMONDS:

  1. In a saute pan over medium heat, add the sugar and heat until it melts, about 6 minutes. Add the slivered almonds and cook until the sugar has caramelized, stirring constantly. Remove from the pan to a parchment lined sheet pan and cool. Once it has cooled, break into small pieces and set aside. 
Gluten-Free Pistachio Raspberry Tea Cakes
PREMIUM
17m Easy 100%
CLASS
Fusilli With Spinach-Nut Pesto
PREMIUM
26m Easy 99%
CLASS
Vegetarian Italian Chopped Salad
PREMIUM
22m Easy 99%
CLASS
Kyu Wedge Salad, Dressing, Asian Pear, and Blue Cheese
PREMIUM
10m Intermediate 95%
CLASS