Raspberry And Spinach Salad Recipes
SPINACH RASPBERRY SALAD
"My family is always thrilled to see this lovely refreshing salad on the table," remarks Valerie Mitchell from Hudson, Ohio. "Its sweet raspberry dressing is the ideal topper for nutritious spinach, fresh berries and kiwi. Nuts and croutons provide a bit of crunch," she notes.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 7 servings.
Number Of Ingredients 10
Steps:
- In a jar with a tight-fitting lid, combine the oil, vinegar, jam and pepper; shake well. In a large salad bowl, gently combine spinach, 1 cup of raspberries, 2 tablespoons almonds and onion. Top with kiwi, croutons and remaining berries and almonds. Drizzle with dressing.
Nutrition Facts : Calories 164 calories, Fat 9g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 101mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 5g fiber), Protein 4g protein.
SIMPLE CRANBERRY SPINACH SALAD
This is a simple salad that can be made in minutes. It works well at Thanksgiving or anytime you're just looking for something a little different.
Provided by Bethanie Rose
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 5m
Yield 4
Number Of Ingredients 5
Steps:
- Combine the spinach, cranberries, walnuts, vinaigrette, and Romano cheese in a large bowl; toss until spinach is evenly coated. Serve immediately.
Nutrition Facts : Calories 138.2 calories, Carbohydrate 18.1 g, Cholesterol 1.9 mg, Fat 7 g, Fiber 2.1 g, Protein 3.3 g, SaturatedFat 0.9 g, Sodium 337.5 mg, Sugar 13.8 g
RASPBERRY SPINACH SALAD
This recipe came from a neighbor, and I adapted it to my family's tastes. It's a nice special salad to serve anytime-and, with fresh spinach from the garden, it's great for summer picnics! I've long enjoyed cooking...ever since my mother put me in charge of my first Sunday roast when I was 12.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4-6 servings.
Number Of Ingredients 7
Steps:
- With whisk or a blender, blend vinegar and jam. Add salad oil in thin stream while whisking. Set aside. Mix spinach, half of nuts, half of raspberries and all of the dressing. Top salad with remaining nuts, berries and kiwifruit. Mix again before serving.
Nutrition Facts :
SPINACH SALAD WITH RASPBERRY VINAIGRETTE
Enjoy this classic spinach salad with bacon crumbles and a sweet raspberry dressing.
Provided by Kristen Winston Catering
Categories Recipes
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put spinach in a bowl with bacon, green onions and almonds.. Just before serving, add enough vinaigrette to coat the leaves and toss to mix. Sprinkle top with raspberries.. Put all ingredients in a jar and shake vigorously.
Nutrition Facts :
SPINACH SALAD WITH RASPBERRY DRESSING
Steps:
- In a large bowl, whisk together olive oil, mustard, vinegar, pepper, garlic salt, dried basil, sugar, and salt until dressing is well combined.
- In another large bowl, combine the spinach, mushrooms, strawberries, and red onion. Add the dressing and toss well. Sprinkle with the Candied Almonds.
- In a saute pan over medium heat, add the sugar and heat until it melts, about 6 minutes. Add the slivered almonds and cook until the sugar has caramelized, stirring constantly. Remove from the pan to a parchment lined sheet pan and cool. Once it has cooled, break into small pieces and set aside.
SPINACH RASPBERRY SALAD WITH BALSAMIC REDUCTION
A fresh and vibrant spinach raspberry salad is finished with a sweet and tangy balsamic reduction for a side dish full of flavor. Ready to serve in minutes!
Provided by Betty Davies
Categories Salad
Time 15m
Number Of Ingredients 10
Steps:
- Place the balsamic vinegar in a small pot. Bring to a simmer for 5 to 10 minutes to reduce it. Let cool.
- Mix together the lemon juice, oil and honey with a pinch of pepper. Set aside.
- Place the spinach in a large serving bowl, pour over the lemon and honey dressing and toss the leaves.
- Place the raspberries and slivered almonds on top of the spinach and top with shaved parmesan.
- Use a spoon to drizzle over the balsamic reduction and finish with a little freshly grated black pepper.
Nutrition Facts : Calories 150 kcal, Carbohydrate 16 g, Protein 5 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 93 mg, Fiber 5 g, Sugar 9 g, ServingSize 1 serving
BABY SPINACH AND RASPBERRY SALAD
Categories Salad Appetizer Low Fat Quick & Easy High Fiber Raspberry Orange Spinach Bell Pepper Carrot Spring Healthy Seed Self Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Toast sunflower seeds on a cookie sheet for 4 minutes. Whisk together vinegar, honey, herbs, garlic, and shallot. Slowly whisk in oil. Season with salt and pepper and set aside. In a bowl, toss spinach with 2 tbsp vinaigrette. Season with salt and pepper. Toss with sunflower seeds and remaining ingredients and serve.
RASPBERRY AND SPINACH SALAD
This was served at our wedding and it was really delicious. I thought all spinach salads were pretty much the same until I tried this dressing.
Provided by Gay Gilmore
Categories Spinach
Time 10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix the oil into the poppyseeds, dijon and honey.
- Add vinegar.
- Shake well-- this dressing stays emulsified very well.
- You can toss with the rest of the salad ingredients or toss with just the spinach and then garnish the top with the other ingredients, or plate each serving and pour dressing over, whatever you choose.
RASPBERRY SPINACH SALAD
'My family is always thrilled to see this lovely refreshing salad on the table,' remarks Valerie Mitchell from Hudson, Ohio. 'Its sweet raspberry dressing is the ideal topper for nutritious spinach, fresh berries and kiwi. Nuts and croutons provide a bit of crunch,' she notes.
Provided by Allrecipes Member
Time 25m
Yield 7
Number Of Ingredients 10
Steps:
- In a jar with a tight-fitting lid, combine the oil, vinegar, jam and pepper; shake well. In a large salad bowl, gently combine spinach, 1 cup of raspberries, 2 tablespoons almonds and onion. Top with kiwi, croutons and remaining berries and almonds. Drizzle with dressing; serve immediately.
Nutrition Facts : Calories 167.8 calories, Carbohydrate 19.8 g, Cholesterol 0.4 mg, Fat 9.4 g, Fiber 5 g, Protein 3.2 g, SaturatedFat 1.4 g, Sodium 100.7 mg, Sugar 9.6 g
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- Heat a large nonstick skillet over low heat. Add the pecans and allow them to toast slightly, about 3 to 5 minutes – stir frequently and keep and eye on them so they don’t burn. Once the pecans have just begun to get toasted add the coconut oil, maple syrup, and salt.Cook stirring constantly until the maple syrup has mostly cooked off and the pecans look like they have a glaze on them – about 2 to 3 minutes. Immediately remove them from the heat onto a plate, spread them out with your spatula and allow them to cool completely, set aside.
- Add all of the vinaigrette ingredients to a blender, blend on high until smooth. Taste and adjust flavors as needed. Pass the dressing through a fine mesh siv to remove any seeds.
- Add enough spinach to fill a serving bowl (or smaller bowls if not serving to a crowd), Add piles of the berries/fruit you’re using on top of the salad. Add the pecans (you might have some leftover). Add some crumbled goat cheese, if using. Just before serving drizzle the raspberry vinaigrette over top of the salad. Serve immediately.
- Once the berries are washed and the salad is dressed it is best eaten when fresh. You may have pecans leftover – store them in an air tight container on the counter. You may also have raspberry vinaigrette left over – store in an air tight container in the fridge for up to 1 week or freeze for up to 3 months.
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