Wilted Spinach Salad with Raspberry Vinaigrette Recipes

Ingredients :

Salad Mix

6 cups fresh spinach leaves (stems removed), torn and lightly packed

1 cup thinly sliced mushrooms

2 very thin slices red onion, cut in half and separated into crescents

Raspberry Vinaigrette

1 1/2 tbsp extra virgin olive oil

1 tsp minced garlic

2 tbsp fruit sweetened seedless raspberry jelly

2 tbsp red wine vinegar

1/8 tsp salt (or to taste)

pinch of ground black pepper, to taste

1/4 cup sunflower seeds or coarsely chopped walnuts, lightly pan toasted

1. Remove the stems of the spinach, and rinse the leaves well.
2. Dry the leaves thoroughly by either patting them with a clean kitchen towel or spinning them in a salad spinner.
3. Tear the spinach leaves into large pieces, and place them in a large mixing bowl along with the mushrooms and onion.
4. To make the dressing, heat the oil in a small skillet or saucepan.
5. Add the garlic and stir fry it for 30 seconds.
6. Then add the raspberry jelly, vinegar, salt and pepper.
7. Warm the dressing just until the jelly is melted and bubbly.
8. Remove the pan from the heat.
9. Pour the warm dressing over the spinach leaves, mushrooms, and onion.
10. Toss until everything is evenly coated.
11. Top each serving with a tablespoon of the seeds or nuts.
12. Serve at once.

To pan toast the sunflower seeds or walnuts, lightly dry roast them in a skillet over medium heat, stirring often, until fragrant and golden brown.

This scrumptious salad is effortless to prepare, making it perfect for everyday service, but its elegant presentation also makes it ideal for company.

Serves 4

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