Spinach and Raspberry Salad with Pine Nuts

Kitchen Tested
  • Yield 4 servings

An easy spinach salad dressed up with raspberries, Mexican cheese and pine nuts

This salad can be prepared a few hours ahead and tossed with the dressing just before serving. For a more exotic twist, try walnut or hazelnut oil in place of olive oil. They have incredible flavor and can be found in many supermarkets and gourmet markets.


4 cups fresh spinach or baby spinach leaves
1 pint raspberries, well washed
3/4 cup crumbled queso blanco or blue cheese
1/4 cup pine nuts
6 green onions, sliced paper-thin
1 tablespoon extra-virgin olive oil
1 tablespoon raspberry vinegar
Kosher salt and fresh-ground black pepper, to taste


  1. In a large salad bowl, combine all ingredients and toss well. Serve immediately.



Get every new post delivered to your Inbox.

Join 267 other followers