Spinach Salad with Raspberry Vinaigrette

  • Yield 4 servings
  • Prep 15 minutes
  • Cook

An easy vinaigrette tops fresh spinach, feta, almonds and raspberries in this light salad.



Raspberry Vinaigrette:
1/4 cup raspberry vinegar
1 tablespoon Dijon-style mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon sugar
3/4 cup Crisco® Pure Canola Oil
6 cups baby spinach
1/3 cup crumbled feta cheese
1/3 cup sliced almonds
1/2 pint fresh raspberries or 1 cup dried cherries


  1. Combine vinegar, mustard, salt, pepper and sugar in jar or small plastic container with a tight-fitting lid. Shake well. Pour in oil; shake until well blended.

  2. Toss spinach with feta cheese and almonds in large serving bowl. Add enough dressing to coat spinach. Divide among 4 salad plates. Garnish with fresh raspberries. Serve immediately. Refrigerate any remaining dressing.

Recipe courtesy of Criscos Cooking Oils.



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