Baby Spinach with Raspberry Vinaigrette


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Top spinach with goat cheese crumbles and raspberries with toasted almonds and a home made vinaigrette dressing.

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  • 6 C. baby spinach
  • 1/2 C. goat cheese, crumbled
  • 1 pt. fresh raspberries
  • 1/4 C. sliced almonds
  • 2 C. olive oil
  • 2 cloves garlic, minced
  • 2/3 C. raspberry vinegar
  • 1 tsp. dry mustard
  • 1 Tbs. shallots, finely chopped
  • Salt and pepper to taste

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Combine spinach, goat cheese, raspberries and almonds in a large bowl. In a cruet, combine olive oil, garlic, raspberry vinegar, dry mustard, shallots and salt and pepper and shake well. Pour dressing over salad and toss just before serving.

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