Raspberry Spinach Salad

(from Lucianolinda’s recipe box)

Source: Good Housekeeping mag.-Valerie Mitchell

Serves 7 people

Categories: Salad, Slaw

Ingredients

  • 3 Tbsp. canola oil
  • 2 Tbsp. raspberry vinegar
  • 2 Tbsp. raspberry jam
  • 1/8 tsp. pepper
  • 8 cups torn fresh spinach
  • 2 cups fresh raspberries, divided
  • 4 Tbsp. slivered almonds, toasted, divided
  • 1/2 cup thinly sliced onion
  • 3 kiwifruit, peeled and sliced
  • 1 cup seasoned salad croutons
  • Raspberry Vinegar
  • 3 cups fresh raspberries
  • 4 cups white wine vinegar
  • 1/2 cup sugar

Directions

  1. in a jar with tight-fitting lid, combine the oil, vinegar, jam and pepper; shake well.
  2. In a large salad bowl, gently combine spinach, 1 cup raspberries, 2 Tbsp. almonds and onion. Top with kiwi, croutons and remaining berries and almonds. Drizzle with dressing; serve immediately.

  3. Raspberry Vinegar

  4. Rinse the berries an air-dry on paper towels. Place berries in a 6-cup jar; set aside. In large saucepan, combine vinegar and sugar; bring almost to a boil over low heat, stirring constantly, until sugar is dissolved. Do not boil. Pour hot vinegar mixture over berries; cover jar tightly and let stand at room temperature 48 hours. Strain through several layers of cheesecloth into a clean bottle or jar. Seal tightly with cork or lid. Store in cool dark place.

  5. makes 4 cups viinegar

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