Spinach and Raspberry Salad with Pine Nuts

  • Yield: 4 servings

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.


4cups fresh spinach or baby spinach leaves
1pint raspberries, well washed
3/4cup crumbled queso blanco or blue cheese
1/4cup pine nuts
6 green onions, sliced paper-thin
1tablespoon extra-virgin olive oil
1tablespoon 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.

Nutritional Info *per serving

  • Calories 219
  • Fat 17g
  • Saturated Fat 6g
  • Cholesterol 19mg
  • Sodium 395mg
  • Carbohydrate 14g
  • Fiber 6g
  • Sugars 1g
  • Protein 8g