Warm California Walnut Spinach Salad with Raspberry Vinaigrette

By Joanne Weir
Total Time
5 Mins
Serves
6
Meal
Dinner Lunch
Course
Appetizers Side

DESCRIPTION

This tangy salad with toasted walnuts and fresh pears makes a perfect appetizer or light lunch.

Prep Time
5 Mins
Cook Time
0 Mins
Total Time
5 Mins
Calories
120 cal
Total Fat
9 g
Polyunsaturated Fat
5 g
Cholesterol
0 mg
Sodium
35 mg
Carbohydrates
11 g
Dietary Fiber
2 g
Protein
2 g

Ingredients

  • 8 cups torn fresh spinach
  • 1/2 cup slivered red onion
  • 1 pear or apple, cored and thinly sliced
  • 1/3 cup toasted California walnut halves
  • 2 tablespoons vegetable oil
  • 2 tablespoons raspberry or cider vinegar
  • 4 teaspoons raspberry spread or jam
  • Salt and pepper, to taste

Preparation

  1. In a large bowl, combine spinach and onion; divide among 6 salad plates. Arrange pears and walnuts on plates.
  2. In small bowl, whisk together oil, vinegar, raspberry spread, salt and pepper; drizzle over salads.