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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Spinach Salad with Raspberry-Poppyseed Vinaigrette Recipe

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This recipe for Spinach Salad with Raspberry-Poppyseed Vinaigrette is from The Voss Family Cookbook 2006, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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