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
- 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
- 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.
Originally published as Walnut-Cheese Spinach Salad in Taste of Home June/July 2001, p31
Reviews for Walnut-Cheese Spinach Salad
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Dec. 25, 2011
"This salad is known in our family as the 'Christmas salad because of the pretty red and green colours. I get requests for this one all year long though. Its awesome."