Spinach Salad with Raspberry Vinaigrette
Prep Time 15 min
Cook Time N/A
Servings 4
Difficulty Easy
Ingredients
- RASPBERRY VINAIGRETTE
- 1/4 cup raspberry vinegar
- 1 tbsp. Dijon-style mustard
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 1/4 tsp. sugar
- 3/4 cup Crisco® Pure Canola Oil
- SALAD
- 6 cups baby spinach
- 1/3 cup crumbled feta cheese
- 1/3 cup sliced almonds
- 1/2 pt. fresh raspberries
- OR 1 cup dried cherries
Directions
- Step 1
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.
- Step 2
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.
Serving size
(1/4 of recipe)
- Calories 480
- Calories from Fat420g
- Total Fat 49g
- Saturated Fat 5g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 10mg
- Sodium 430mg
- Potassium 0mg
- Total Carbohydrates 11g
- Dietary Fiber 5g
- Sugars 2g
- Protein 5g
- Vitamin A 0%
- Vitamin C 0%
- Vitamin D 0%
- Calcium 0%
- Thiamin 0%
- Niacin 0%
- Zinc 0%
- Riboflavin 0%
- Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet