Walnut-Cheese Spinach Salad Recipe

5 1 2
Walnut-Cheese Spinach Salad Recipe
Walnut-Cheese Spinach Salad Recipe photo by Taste of Home
Publisher Photo

Walnut-Cheese Spinach Salad Recipe

Read Reviews
5 1 2
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 2 cups fresh raspberries
  • 1/3 cup sugar
  • 1/3 cup vegetable oil
  • 2 tablespoons white wine vinegar or cider 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 over medium heat, bring raspberries and sugar to a boil. Cook for 1 minute. Strain and discard pulp. In a blender, combine the raspberry juice, oil, vinegar and Worcestershire sauce if desired; covered and process until smooth.
In a 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

Nutritional Facts

1 cup: 202 calories, 15g fat (2g saturated fat), 4mg cholesterol, 85mg sodium, 15g carbohydrate (10g sugars, 3g fiber), 4g protein.

  • 2 cups fresh raspberries
  • 1/3 cup sugar
  • 1/3 cup vegetable oil
  • 2 tablespoons white wine vinegar or cider 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
  1. In a saucepan over medium heat, bring raspberries and sugar to a boil. Cook for 1 minute. Strain and discard pulp. In a blender, combine the raspberry juice, oil, vinegar and Worcestershire sauce if desired; covered and process until smooth.
  2. In a 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

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Louise.Hooper User ID: 1042332 89683
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."

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