Warm California Walnut Spinach Salad
with Raspberry Vinaigrette
This tangy salad with toasted walnuts and fresh pears makes a perfect first course, side salad or light lunch.
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 ground black pepper, to taste
- In a large bowl, combine spinach and onion; divide among 6 salad plates. Arrange pears and walnuts on plates.
- In small bowl, whisk together oil, vinegar, raspberry spread, salt and pepper; drizzle over salads.
Makes 6 servings
Recipe and photograph provided courtesy California Walnuts.