Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Strawberry Spinach Salad with Raspberry Balsamic Vinaigrette
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- #28351
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
Raspberry Balsamic Vinaigrette
1/4 cup balsamic vinegar (di Modena)
2 tablespoons water
1 envelope (0.7 ounce size) dry Italian dressing mix
1/2 cup canola oil
1/4 cup raspberry syrup
Strawberry Spinach Salad
10 ounces baby spinach leaves, washed and dried
16 ounces strawberries, sliced in half (green crown removed)
2 cups toasted walnuts
directions
Prepare Raspberry Balsamic Vinaigrette by mixing first 5 ingredients together; then chill.
Transfer spinach to a large salad bowl. Add sliced strawberries and roasted walnuts. Toss with chilled dressing and serve.
Variations: If you cant find the raspberry syrup, use raspberry jam diluted (3:1) with water to create a syrup. You may need to warm the jam for 30 seconds in the microwave so that it dissolves more easily.
added by
recipeway
nutrition data
Nutritional data has not been calculated yet.
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