Spinach Raspberry Salad With Balsamic Reduction Recipes

SPINACH RASPBERRY SALAD WITH BALSAMIC REDUCTION

Spinach Raspberry Salad with Balsamic Reduction image

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

Ingredients

½ cup balsamic vinegar
Juice of ½ lemon
1 tablespoon extra virgin olive oil
1 teaspoon honey
pinch black pepper
8 ounces baby spinach leaves ((227g))
6 ounces raspberries ((170g))
¼ cup slivered almonds ((25g))
shaved parmesan
black pepper to taste

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

RASPBERRY SPINACH SALAD

Raspberry Spinach Salad image

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

Ingredients

2 tablespoons raspberry vinegar
2 tablespoons raspberry jam
1/3 cup vegetable oil
3/4 pound fresh spinach, rinsed well and drained
3/4 cup whole toasted pecans, divided
1 cup fresh raspberries, divided
2 large kiwifruit, peeled and sliced 1/4 inch thick

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 :

BABY SPINACH AND RASPBERRY SALAD

Baby Spinach and Raspberry Salad image

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

Ingredients

1/4 cup sunflower seeds
1/4 cup white balsamic vinegar
1 tsp honey
1 tbsp each chopped fresh parsley, tarragon, chives and basil
1 clove garlic, minced
1/2 small shallot, minced
1/4 cup canola oil
8 cups baby spinach
1 cup fresh raspberries
2 oranges, peeled, membranes removed, segmented
1 red bell pepper, cored, seeded and cut into 2-inch strips
1 medium carrot, peeled and coarsely grated

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.

SPINACH, RASPBERRY AND BRIE SALAD WITH BALSAMIC MAPLE VINAIGRETT

Spinach, Raspberry and Brie Salad With Balsamic Maple Vinaigrett image

Make and share this Spinach, Raspberry and Brie Salad With Balsamic Maple Vinaigrett recipe from Food.com.

Provided by Chef mariajane

Categories < 15 Mins

Time 10m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup olive oil
1/4 cup good-quality balsamic vinegar
2 tablespoons maple syrup
2 tablespoons fresh herbs, chopped (such as chives, tarragon, chervil or parsley)
1/2 tablespoon Dijon mustard
sea salt and pepper
2 small rounds brie cheese, at room temperature
8 ounces Baby Spinach
1 cup thinly sliced red onion
2 cups fresh raspberries
1/2 cup pine nuts
fresh ground pepper

Steps:

Whisk togeher vinaigrette ingredients. Alter tartness by using more or less oil.
To make Salad; Cut each Brie rould into 8 wedges; place 4 wedges of brie around 4 plates. Mound spinach in center of each; sprinkle with red onion, raspberries and pine nuts,.
Drizzle balsamic vinaigrette over top. Grind a little black pepper over salad and serve. Makes 4 servings.

Nutrition Facts : Calories 441.4, Fat 39.3, SaturatedFat 4.6, Sodium 69.5, Carbohydrate 22.5, Fiber 6.5, Sugar 11.3, Protein 5.1

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