Raspberry Spinach Salad
Recipe type: Salad
Prep time: 
Total time: 
Yields: 4-6 servings
Candied Pecans
  • ¼ cup brown sugar, packed
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon ground cinnamon
  • 1 cup pecans
Raspberry Vinaigrette
  • 2 tablespoons raspberry vinegar
  • 2 tablespoons raspberry jam, seedless
  • ⅓ cup olive oil
  • 2/4 pound spinach, fresh
  • 1 cup raspberries, fresh
  • 4 ounces feta cheese, crumbled
Candied Pecans
  1. Line a baking sheet with parchment paper.
  2. In a small saucepan, mix sugar oil, vinegar and cinnamon. Cook over medium heat until it begins to bubble.
  3. Add nuts, stir to coat. Continue cooking for an additional 5 minutes, stirring frequently.
  4. Pour nuts onto the baking sheet, spreading out evenly. Allow to cool.
Raspberry Vinaigrette
  1. In a blender, mix together the vinegar and jam., when completely mixed slowly add the oil in a thin stream while the blender is running. Refrigerate.
  1. In a large salad bowl, toss the spinach, nuts and raspberries in the vinaigrette. Top with feta cheese and serve
*You can replace the pecans with almonds or walnuts.
Recipe by Fluster Buster at https://flusterbuster.com/spinach-raspberry-salad.html