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
  • 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