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Spinach Salad w/Raspberry Vinaigrette (P, KLP, TNT)
Source: Unknown
Serves: 4-6

1/4 cup raspberry wine vinegar
1/4 cup fresh or frozen raspberries
2 cloves garlic
1/4 teaspoon ground nutmeg
Pinch black pepper
Salt to taste
1/2 cup extra-virgin olive oil

Spinach Salad:
1 bunch fresh spinach, cleaned and dry (12 ounces)
1 cup sliced almonds, divided
4 ounces blue cheese crumbled, divided (1 cup)
1 cup sliced shitake or oyster mushrooms, divided
1/3 red onion, thinly sliced, divided

Make Dressing:
In the bowl of a blender or food processor fitted with a metal blade, combine the vinegar, raspberries, garlic, nutmeg, and season with salt and pepper. Blend until raspberries are pureed. Slowly add oil in a steady stream until dressing is emulsified.

Make Spinach Salad:
Combine the spinach with half of the almonds, blue cheese, mushrooms, and onion. Toss with the raspberry vinaigrette and top with the remaining almonds, blue cheese, mushrooms, and onion.

Poster's Notes:
This is a very refreshing salad that is wonderful for a sit-down dinner or elegant buffet. The Raspberry Vinaigrette is perfect for company meals as it can be made in advance and refrigerated until ready to use.

Posted by Marilyn and Steve Kerman

Nutritional Info Per Serving: N/A