Deanne commented on my “What Should I Make Next?” post that she would like to see a salad recipe. Well, here you go, Deanne!
2 cups baby spinach
1/4 cup fresh raspberries
2 Tbsp gorgonzola cheese, crumbled
2 Tbsp slivered almonds
6 Tbsp red wine vinegar
1/2 cup plus 2 tbsp sugar
1 tsp salt
1 tsp ground mustard
1 cup canola oil
1 cup fresh or frozen raspberries, thawed
In a blender, combine the vinegar, sugar, salt and mustard. While processing, slowly add oil in a steady stream. Add raspberries; cover and process until blended.
Assemble salad and drizzle dressing on top.
Is it a Keeper
I love salads with baby spinach. And, I love gorgonzola cheese! This recipe started out pretty good!
The dressing was very pink! Very sweet and very pink! It had a nice flavor, but I think if I made this again, I would cut back on the sugar. This dressing recipe makes a lot of dressing — about 2 full cups.
Overall, it was a nice salad with a nice raspberry flavor. I think I’ll make it again!
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