 |
Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 7 |
|
Great salad especially in summer when the raspberries and spinach are local grown. Ingredients:
3 tablelspoons canola oil |
2 tablespoons raspberry vinegar (recipe to follow) |
2 tablespoons raspberry jam |
1/8 teaspoon pepper |
8 cups torn fresh spinach |
2 cups raspberries devided |
4 tablespoons slivered toasted almonds devided |
1/2 cup thinly sliced onion |
3 kiwi peeled and sliced |
1 cup seasoned salad croutons |
Directions:
1. In a jar with tight fitting lid, combine the oil, vinegar, jam and pepper.
2. Shake well.
3. In a large bowl combine spinach, 1 cup of raspberries, 2 tablespooons of almonds and onion, toss gently.
4. Top with kiwi, crouton and remaining almonds and berries.
5. Drizzle with dressing and serve.
6. For Raspberry vinegar
7. 3 cups fresh raspberries
8. 4 cups white wine vinegar
9. 1/2 cup sugar (or less)
10. Rinse berries and let dry. Place berries in a 6 cup jar. In a large saucepan
11. combine the vinegar and sugar. Cook not boil until sugar dissolves. Pour hot vinegar mixture over berries in jar. Seal tightly a let stand at room temp. for 48 hours. Store in cool dark place. Makes 4 cups
|
|