Spinach Salad with Raspberry Dressing

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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

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.

Mongolian pork on plate
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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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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.



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