Return to Content

Spinach Salad with Raspberry Dressing

by
Raspberry vinegar contributes its unique fruity character to the sauce that dresses this crisp salad.

Ingredients:

  • 1-1/2 pounds spinach
  • 1/2 cup unflavored yogurt
  • 2 tablespoons raspberry vinegar
  • 1/4 teaspoon salt
  • Pinch of cayenne
  • 2 tablespoons chopped fresh parsley
  • 2 shallots, minced

Instructions:

1. Rinse the spinach and remove the tough stems. Scatter over a clean kitchen towel and blot dry. Tear into bite-size pieces. Roll the spinach up in the towel and refrigerate.
2. In a small bowl, combine the yogurt, vinegar, salt, and cayenne. Whisk to blend.
3. Just before serving, divide the spinach among 6 glass salad plates. Scatter the parsley over the leaves and spoon on the dressing. Sprinkle the shallots over the dressing and serve at once.
Updated Tuesday, December 14th, 2010
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Winter in Vermont

  • Warm Up to Perfect Comfort Food
  • Keeping Timeless Crafts Alive
  • A Town That Loves Covered Bridges and Artists
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111