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Spinach Raspberry Salad
Servings:
8
Prep Time:
10
minutes
mins
Author:
Sandy / Reluctant Entertainer
Course:
Salad
Cuisine:
American
Adapted from the Portland’s Palate Cookbook. The dressing makes enough for 2 salads. Add the jam accordingly to how sweet you like the dressing.
Ingredients
8
cups
spinach leaves
1
cup
fresh raspberries
1
small red onion
,
thinly sliced
1
cup
macadamia nuts
,
toasted and chopped
3
small avocados
,
or 1 large, peeled and sliced
½
cup
fresh cilantro leaves
,
chopped
Dressing:
½
cup
sesame oil
¼
cup
raspberry vinegar
¼ - ½
cup
raspberry jam
,
to taste
Salt and pepper
Instructions
In a large bowl, combine spinach, raspberries, onion, nuts, avocado, and cilantro. Reserve a few raspberries and nuts for garnish.
Dressing: In a small bowl, mix oil, vinegar, jam and salt and pepper. Whisk together and set aside until ready to serve the salad.
Drizzle over the salad; toss to combine.
Garnish with reserved raspberries and nuts.
Serve immediately!