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Spinach-Raspberry Salad with Maple-Balsamic Dressing

Posted by Peggy on December 24, 2012

Spinach-Raspberry Salad with Balsamic-Maple Vinaigrette
Recipe: Spinach-Raspberry Salad with Maple-Walnut Vinaigrette


  • 1/2-1 teaspoon minced shallot
  • 1 tablespoon fruit-infused or balsamic vinegar
  • 5 tablespoons walnut oil
  • 1 teaspoon maple syrup
  • 8 cups spinach, well-washed*
  • 6 ounces (1 1/2 cups) fresh raspberries


  1. If time allows, soak shallot in vinegar for 30 minutes. Whisk together oil, shallot mixture and maple syrup. Adjust seasonings adding kosher salt and freshly ground pepper to taste.
  2. Toss 1/2 vinaigrette with spinach, adding remaining dressing as desired. Top salad with fresh raspberries and serve.

*The organic spinach found in bunches, not in bags, looks greener and tastes better to me.

Number of servings (yield): 4

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