Walnut-Cheese Spinach Salad Recipe
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 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.
1 cup: 202 calories, 15g fat (2g saturated fat), 4mg cholesterol, 85mg sodium, 15g carbohydrate (10g sugars, 3g fiber), 4g protein.
Reviews for Walnut-Cheese Spinach Salad
© 2018 RDA Enthusiast Brands, LLC