Recipe courtesy of Ginger Petry
and
Peggy Fralick
Spinach Salad with Raspberry Dressing
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 407
- Total Fat
- 27
- Saturated Fat
- 3
- Carbohydrates
- 38
- Dietary Fiber
- 5
- Sugar
- 30
- Protein
- 8
- Cholesterol
- 0
- Sodium
- 127
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
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
- In a large bowl, whisk together olive oil, mustard, vinegar, pepper, garlic salt, dried basil, sugar, and salt until dressing is well combined.
- 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:
- 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.