Raspberry & Orange Spinach Salad

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One of my favorite winter holiday salads is a mixture of spinach and mandarin oranges. This is a simple one to toss together when the markets are full of those boxes of fresh oranges, ready for tucking into the toe of a Christmas stocking!

I use summer-picked raspberries from my freezer for a delicious vinaigrette dressing, and toss in some nuts and/or cheese for a “full meal” salad or decadent side dish.

Raspberry & Orange Spinach Salad

2 Quarts clean, tossed Spinach and/or mixed greens
2-3 Mandarin Oranges, peeled & sectioned
1 recipe Perfect Salad Dressing (omit garlic)
1/2 Cup frozen Raspberries, thawed
1 Cup chopped Walnuts or Almond slivers
1 Cup crumbled Feta, Gorgonzola, or Bleu Cheese*, optional
1/3 Cup dried Cranberries, optional
Sprinkle of Poppy Seeds, optional

Combine thawed raspberries (including juice) and salad dressing; whisk well to combine. Adjust seasoning as necessary (you may want to add some additional sweetening, if the berries are sour). Set aside.

Fill a salad bowl with the spinach/greens, and top with orange sections, nuts, and cheese. Sprinkle with poppy seeds and dried cranberries, if desired. Serve with the raspberry vinaigrette dressing.

Visit Donielle at Naturally Knocked Up for the salad course today of our Whole Foods Progressive Dinner for more delicious recipes, and link up your own favorite!

Note: Bleu Cheese is usually not gluten-free; avoid this if it is a concern.

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