Spinach Salad with Raspberry Vinaigrette
Prep Time: 15 min
Cook Time: N/A
Serves 4 Servings
Difficulty Easy
Ingredients
- RASPBERRY VINAIGRETTE
- 1/4 C. raspberry vinegar
- 1 Tbsp. Dijon-style mustard
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 1/4 tsp. sugar
- 3/4 C. Crisco® Pure Canola Oil
- SALAD
- 6 C. baby spinach
- 1/3 C. crumbled feta cheese
- 1/3 C. sliced almonds
- 1/2 pt. fresh raspberries
- OR 1 C. dried cherries
Directions
- COMBINE vinegar, mustard, salt, pepper and sugar in jar or small plastic container with a tight-fitting lid. Shake well. Pour in oil; shake until well blended.
- TOSS spinach with feta cheese and almonds in large serving bowl. Add enough dressing to coat spinach. Divide among 4 salad plates. Garnish with fresh raspberries. Serve immediately. Refrigerate any remaining dressing.
