Spinach Salad with Raspberry Dressing

This post may contain affiliate links.  For more information, read my disclosure policy here  

Deanne commented on my “What Should I Make Next?” post that she would like to see a salad recipe.  Well, here you go, Deanne! 

The Recipes

Salad
2 cups baby spinach
1/4 cup fresh raspberries
2 Tbsp gorgonzola cheese, crumbled
2 Tbsp slivered almonds

Dressing
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!

If you like this recipe, be sure to sign up to be notified when there are new posts to my blog!  Click on the “subscribe” link on the right.

1 thought on “Spinach Salad with Raspberry Dressing”

  1. Thanks for the great recipe. I love spinach salads and this dressing sounds good. I’ll take your advice and reduce the sugar.

    Thanks!

    Reply

Leave a Comment