Raspberry Spinach Salad

Name: Raspberry Spinach Salad
Yield: Yield: 6 servings.
Cuisine: Canadian
Ingredients: 2 cups fresh raspberries; 1 lb (500 g) fresh spinach, baby spinach or mixed salad greens (mesclun); 1 lb (500 g) fresh spinach, baby spinach or mixed salad greens (mesclun); 1 lb (500 g) fresh spinach, baby spinach or mixed salad greens (mesclun); 1 lb (500 g) fresh spinach, baby spinach or mixed salad greens (mesclun); ¼ tsp Worcestershire sauce; ¼ cup raspberry or balsamic vinegar; ¼ cup raspberry or balsamic vinegar; ½ cup canola oil; ¼ tsp paprika; 2 tsp poppy seeds; ¼ small onion (about 1 Tbsp); 2 tsp water; ½ cup sugar, divided; ½ cup slivered almonds

Preparation info

Yield:
6
servings.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

This crunchy salad comes from Lisa Kaufman of Toronto. She uses raspberries but sliced strawberries are a delicious alternative.

Ingredients

½ cup slivered almonds
½ cup sugar, divided
2 tsp

Americas
Canada
Toronto
Fish course
Pescatarian
Gluten-free

Method

In a heavy skillet, combine almonds with ¼ cup of the sugar and the water. Stir over medium heat until sugar melts and coats the almonds. Set aside to cool; break into small pieces.

Steel Blade: Process onion until minced. Add remaining ¼ cup sugar, poppy seeds, paprika, oil, vinegar and Worcestershire sauce; process for 10 to 12 seconds. (Can be made ahead and refrigerated.)