Recipe courtesy of Ginger Petry and Peggy Fralick

Spinach Salad with Raspberry Dressing

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  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings
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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


1/2 cup sugar

1 cup slivered almonds


  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.


  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.