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Walnut-Cheese Spinach Salad

Tangy homemade raspberry vinaigrette dressing gives a summery flavor—and a pretty pink-red tint—to this salad that's definitely special enough to serve to company. —Christine Wilson Sellersville, Pennsylvania
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    8 servings


  • 2 cups fresh raspberries
  • 1/3 cup sugar
  • 1/3 cup canola oil
  • 2 tablespoons white vinegar
  • 1/4 teaspoon Worcestershire sauce, optional
  • 1 package (6 ounces) fresh baby spinach
  • 1 small red onion, thinly sliced and separated into rings
  • 1/2 to 1 cup crumbled feta cheese
  • 1/2 cup chopped walnuts


  • In a saucepan, combine raspberries and sugar; bring to a boil over medium heat, Cook for 1 minute. Strain and discard pulp.
  • In a blender, combine the raspberry juice, oil, vinegar and Worcestershire sauce if desired; cover and process until smooth.
  • In a large salad bowl, combine the spinach, onion, cheese and walnuts. Drizzle with desired amount of dressing; toss to coat. Refrigerate any remaining dressing.
Nutrition Facts
1 cup: 202 calories, 15g fat (2g saturated fat), 4mg cholesterol, 85mg sodium, 15g carbohydrate (10g sugars, 3g fiber), 4g protein.

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