Best Recipe for Spinach Salad with Raspberry Dressing
Ingredients
- 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
Instructions
- 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.
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