Spinach Salad with Raspberry Vinaigrette

From Cook's Country | April​/May 2011
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Why this recipe works:

When we pureed fresh raspberries for our Spinach Salad with Raspberry Vinaigrette, tasters complained of seeds in their salad dressing. Straining proved to be too much work for an easy recipe, so we opted for seedless raspberry jam. Instead of using traditional goat cheese—which tasters said… read more

When we pureed fresh raspberries for our Spinach Salad with Raspberry Vinaigrette, tasters complained of seeds in their salad dressing. Straining proved to be too much work for an easy recipe, so we opted for seedless raspberry jam. Instead of using traditional goat cheese—which tasters said became unpleasantly squishy as it soaked up the dressing—we turned to the salty tang and creamy texture of shredded Gouda.

less

Serves 4 to 6

Avoid chunky preserves and super-sweet jams.

Ingredients

  • 2 tablespoons seedless raspberry jam
  • 2 1/2 teaspoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • Salt and pepper
  • 3 tablespoons olive oil
  • 8 cups baby spinach
  • 1 cup fresh raspberries
  • 3/4 cup shredded Gouda cheese
  • 1/2 cup thinly sliced radishes
  • 1/3 cup pistachios, toasted

Instructions

  1. 1. Whisk jam in medium bowl until smooth. Add vinegar, mustard, 1/8 teaspoon salt, and 1/8 teaspoon pepper, whisking until combined. Slowly whisk in oil until thoroughly incorporated. (Dressing can be refrigerated in airtight container for 4 days.)

    2. Toss spinach and dressing in large bowl. Add raspberries, Gouda, radishes, and pistachios and toss to combine. Season with salt and pepper. Serve.

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