Spinach Salad With Raspberry Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Tender baby spinach and bold Gorgonzola cheese, crumbles are off set with the sweet pecans and fresh tart raspberries tossed lightly in a light olive oil and slightly sweet raspberry vinaigrette will have your taste buds swooning with delight serve any time of the year to make a wonderful impression, I like to have this salad at Holliday dinners as nice first course change of pace. Ingredients:
salad ingredients |
2 nine ounce packages of cleaned, ready-to-use baby spinach |
1-2 cups of fresh raspberries (to taste) |
1 cup of chopped pecans (or walnuts) |
gorgonzola cheese, crumbles (to taste - or a stronger bleu cheese if you'd like) |
raspberry vinaigrette salad dressing recipe |
ingredients |
3/4 cup light extra virgin olive oil |
1/4 cup raspberry vinegar |
sugars (start with 2 teaspoons - taste - then adjust gradually) |
salt (to taste) |
freshly ground black pepper |
Directions:
1. Salad Instructions:
2. In a large bowl, combine the baby spinach, Gorgonzola cheese and chopped nuts
3. Add the dressing to your taste and toss to coat all the spinach
4. Plate the salads, adding the cheese and nuts that remain in the bottom of the bowl
5. Top each salad with some raspberries
6. Raspberry Vinaigrette Salad Dressing Recipe Instructions:
7. Combine the oil and vinegar in a jar or bowl
8. Add the sugar, salt and pepper to taste and shake or stir to combine
9. Add to the spinach salad mixture sparingly, adjust for taste after tossing
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