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Walnut-Cheese Spinach Salad Recipe

Photo by: Taste of Home

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Tangy homemade raspberry vinaigrette dressing gives a summery flavor—and a pretty pink-red tint—to this salad that's definitely special enough to serve to company. —Christine Wilson Sellersville, Pennsylvania

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8 Servings
Prep/Total Time: 15 min.

Ingredients

2 cups fresh raspberries
1/3 cup sugar
1/3 cup canola oil
2 tablespoons white vinegar
1/4 teaspoon Worcestershire sauce, optional
1 package (6 ounces) fresh baby spinach
1 small red onion, thinly sliced and separated into rings
1/2 to 1 cup crumbled feta cheese
1/2 cup chopped walnuts

Directions

In a saucepan, combine raspberries and sugar; bring to a boil over medium heat, Cook for 1 minute. Strain and discard pulp.
In a blender, combine the raspberry juice, oil, vinegar and Worcestershire sauce if desired; cover and process until smooth.
In a large salad bowl, combine the spinach, onion, cheese and walnuts. Drizzle with desired amount of dressing; toss to coat. Refrigerate any remaining dressing. Yield: 8 servings.

Nutrition Facts: 1 serving (1 cup) equals 202 calories, 15 g fat (2 g saturated fat), 4 mg cholesterol, 85 mg sodium, 15 g carbohydrate, 3 g fiber, 4 g protein.

Walnut-Cheese Spinach Salad published in Taste of Home June/July 2001, p31

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