Raspberry Spinach Salad
Servings: 4 -6 servings
Ingredients
Candied Pecans
- 1/4 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
- 1/3 cup olive oil
Salad
- 2/4 pound spinach fresh
- 1 cup raspberries fresh
- 4 ounces feta cheese crumbled
Instructions
Candied Pecans
- Line a baking sheet with parchment paper.
- In a small saucepan, mix sugar oil, vinegar and cinnamon. Cook over medium heat until it begins to bubble.
- Add nuts, stir to coat. Continue cooking for an additional 5 minutes, stirring frequently.
- Pour nuts onto the baking sheet, spreading out evenly. Allow to cool.
Raspberry Vinaigrette
- 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.
Salad
- In a large salad bowl, toss the spinach, nuts and raspberries in the vinaigrette. Top with feta cheese and serve
Notes
*You can replace the pecans with almonds or walnuts.