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Spinach Salad with Raspberry-Poppyseed Vinaigrette Recipe

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This recipe for Spinach Salad with Raspberry-Poppyseed Vinaigrette, by , is from The Voss Family Cookbook 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debbie Ryan
Added: Monday, January 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Spinach leaves
Dried cranberries (like Craisins)
Walnuts, chopped (can be toasted)
Blue cheese, crumbled
Apple, chopped, any kind

Vinaigrette:
1/2 c. red wine vinegar
1/2 c. sugar
1/3 c. canola oil (I use olive oil)
2 T. raspberry jam
2 T. poppyseeds (I use about 1 T.)
1 tsp. salt
3/4 tsp. dried mustard

Directions:
Directions:
Toss salad ingredients together. Mix all the vinaigrette ingredients together and whisk or shake well. Add dressing to salad just before serving.

Personal Notes:
Personal Notes:
The dressing is enough for a large salad. Also, if you are missing walnuts or something else from the salad ingredients, it is still yummy, but it's best with everything of course!

 

 

 

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