Raspberry Jazz Spinach Salad Recipes

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RASPBERRY JAZZ SPINACH SALAD



Raspberry Jazz Spinach Salad image

Provided by Food Network

Time 18m

Yield 4 servings

Number Of Ingredients 8

1 bunch fresh spinach
1 avocado, peeled, pitted and sliced
1/4 cup chopped red onion
1/2 cup raspberries
1/4 cup seeded and finely chopped jalapenos
1/4 cup balsamic vinegar
1 tablespoon pine nuts (can be substituted with slivered almond or walnuts)
Note: Raspberry Jazz can be substituted for the raspberries and jalapenos

Steps:

  • Clean and chop the spinach. In a saucepan, add red onion and avocado. Add raspberries, jalapenos, balsamic vinegar, and pine nuts. Stir over medium heat for 2 to 3 minutes, until warm. Pour the warmed mixture over the spinach leaves, toss, and serve.;

SPINACH SALAD WITH RASPBERRY DRESSING



Spinach Salad with Raspberry Dressing image

Provided by Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 15

1/4 cup olive oil
2 teaspoons Dijon or honey mustard
2 teaspoons raspberry-flavored vinegar
Freshly ground black pepper, to taste
1 teaspoon garlic salt
1 teaspoon dried basil
2 teaspoons sugar
1/8 teaspoon salt
4 cups baby spinach, washed well
4 mushrooms, sliced
4 strawberries, sliced
1/2 medium red onion, halved and sliced
Candied Almonds, recipe follows
1/2 cup sugar
1 cup slivered almonds

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 SALAD WITH RASPBERRIES & CANDIED WALNUTS



Spinach Salad with Raspberries & Candied Walnuts image

I created a bright spinach salad with raspberries for a big family dinner. Even those who don't normally like spinach change their minds after the first bite. -Robert Aucelluzzo, Simi Valley, California

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 40m

Yield 8 servings.

Number Of Ingredients 15

1 large egg white
3/4 teaspoon vanilla extract
2 cups walnut halves
1/2 cup sugar
DRESSING:
1/4 cup canola oil
2 tablespoons cider vinegar
1 tablespoon sugar
1-1/2 teaspoons light corn syrup
1 teaspoon poppy seeds
1/4 teaspoon salt
1/4 teaspoon ground mustard
SALAD:
8 ounces fresh baby spinach (about 10 cups)
1-1/2 cups fresh raspberries

Steps:

  • Preheat oven to 300°. In a small bowl, whisk egg white and vanilla until frothy. Stir in walnuts. Sprinkle with sugar; toss to coat evenly. Spread in a single layer in a greased 15x10x1-in. baking pan., Bake 25-30 minutes or until lightly browned, stirring every 10 minutes. Spread on waxed paper to cool completely., In a small bowl, whisk dressing ingredients until blended. Place spinach in a large bowl. Drizzle with dressing; toss to coat. Sprinkle with raspberries and 1 cup candied walnuts (save remaining walnuts for another use).

Nutrition Facts : Calories 171 calories, Fat 13g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 100mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

SPLENDID RASPBERRY SPINACH SALAD



Splendid Raspberry Spinach Salad image

Make and share this Splendid Raspberry Spinach Salad recipe from Food.com.

Provided by Rita1652

Categories     Raspberries

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons raspberry vinegar
2 tablespoons raspberry jam
1/3 cup vegetable oil
8 cups spinach, rinsed,stemmed and torn into pieces
3/4 cup coarsely chopped macadamia nuts or 3/4 cup toasted sliced almonds
1 cup fresh raspberry
3 kiwi fruits, peeled and sliced

Steps:

  • Dressing: Combine vinegar and jam in blender or small bowl.
  • Add oil in thin stream, blending well.
  • Toss spinach with 1/2 of the nuts, 1/2 of the raspberries, 1/2 of the kiwi's and the dressing.
  • Top with the remaining ingredients (nuts, raspberries and kiwis.) Serve immediately.

RASPBERRY AND SPINACH SALAD



Raspberry and Spinach Salad image

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

6 cups spinach
1 cup raspberries
1/2 red onion, sliced very thinly
1 cup pecans, candied if you have them
2 tablespoons poppy seeds
2 tablespoons Dijon mustard
2 tablespoons honey
1 cup canola oil or 1 cup safflower oil
1/3 cup raspberry vinegar

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



Raspberry Spinach Salad image

This salad can also be made with sliced strawberries and/or kiwi. I love to keep the dressing on hand for other salads as well.

Provided by KristiJoy

Categories     Salad Dressings

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 10

10 ounces spinach
1 pint raspberries
2 ounces slivered almonds, toasted
1/2 cup extra virgin olive oil
1/2 cup apple cider vinegar
3 tablespoons honey
1 1/2 teaspoons dried minced onions
1/4 teaspoon Worcestershire sauce
1 tablespoon poppy seed
2 tablespoons sesame seeds

Steps:

  • Blend first five dressing ingredients together until well combined.
  • Add poppy seeds and sesame seeds. Do not blend them.
  • Place spinach, raspberries, and almonds in a large bowl.
  • Pour dressing over salad and toss gently.
  • Serve immediately.

Nutrition Facts : Calories 312.9, Fat 25.3, SaturatedFat 3.1, Sodium 42.8, Carbohydrate 20.1, Fiber 6.2, Sugar 11.7, Protein 4.8

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