This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Baby Spinach, Arugula And Toasted Walnut Salad With Golden Raisin Vinaigrette
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- #75786
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
Vinaigrette
1/2 cup white balsamic vinegar
3/4 cup golden raisins
1 1/2 teaspoon chopped shallots
1/2 teaspoon honey
Salt and ground white pepper
Salad
1 1/2 cup fresh baby spinach
1/2 cup arugula
1/4 bunch flat leaf Italian parsley, leaves only
1 cup walnuts, toasted
1/4 cup golden raisins
2 tablespoons Vinaigrette (above)
fresh cracked black pepper
directions
For vinaigrette, combine ingredients in container with tight-fitting lid and shake to mix thoroughly. Set aside to chill. Shake well before each use.
To assemble salad, mix spinach, arugula and parsley together with walnuts and raisins in large bowl. Toss with a few tablespoons vinaigrette and coarsely ground fresh black pepper. Taste and add more dressing, if desired.
Note: To toast walnuts, spread on baking sheet and roast in oven at 350 degrees F until light brown and fragrant.
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nutrition data
130 calories, 11 grams fat, 6 grams carbohydrates, 4 grams protein per serving. This recipe is low in sodium. This recipe is low in carbs.
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