Baby Spinach Salad with Homemade Raspberry Vinaigrette
Recipe courtesy of Ginger Petry and Peggy Fralick
- Yield: 4 servings
- Prep: 15 min
- Cook: 15 min
- Total: 30 min
- Nutritional Analysis Per Serving: Serving Size 1 of 4 servings | Calories 407 | Total Fat 27 g | Saturated Fat 3 g | Carbohydrates 38 g | Dietary Fiber 5 g | Sugar 30 g | Protein 8 g | Cholesterol 0 mg | Sodium 127 mg
Ingredients for the Vinaigrette:
- 1/4 cup extra virgin olive oil
- 2 teaspoons Dijon or honey mustard
- 2 teaspoons raspberry-flavored vinegar
- 1 teaspoon garlic salt
- 1 teaspoon dried basil
- 2 teaspoons sugar
- 1/8 teaspoon salt
- Freshly ground black pepper, to taste
Ingredients for the Salad:
- 4 cups baby spinach, washed well
- 4 mushrooms, sliced
- 4 strawberries, sliced
- 1/2 medium red onion, halved and sliced
- Candied Almonds, recipe follows
Candied Slivered Almonds:
- 1/2 cup sugar
- 1 cup slivered almonds
Instructions
Prepare the Vinaigrette:
- In a large mixing bowl, combine the extra virgin olive oil, Dijon or honey mustard, raspberry-flavored vinegar, freshly ground black pepper, garlic salt, dried basil, sugar, and salt. Whisk all ingredients together until the dressing reaches a well-combined consistency and the flavors are evenly distributed.
Assemble the Salad:
- In a separate large bowl, toss together the baby spinach that has been washed thoroughly, the sliced mushrooms, sliced strawberries, and the halved and sliced red onion. Pour the prepared vinaigrette over the greens and vegetables, and toss everything together until well coated. Top the finished salad with the Candied Almonds just before serving.
Candied Slivered Almonds Preparation:
- Place a saute pan over medium heat and add the sugar. Allow the sugar to melt, which typically takes approximately 6 minutes. Once melted, add the slivered almonds to the pan and continue cooking, stirring frequently, until the sugar has fully caramelized and coats the almonds evenly. Carefully transfer the caramelized almond mixture onto a parchment-lined sheet pan and allow it to cool completely. After cooling, break the hardened mixture into small, bite-sized pieces and store aside until needed for the salad.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.
