Spinach Salad with Raspberry Vinaigrette and Candied Walnuts

  • serves 4
Michael Smith
Michael Smith Chef at Home

Ease of Preparation: EasyA recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

185 Ratings
Directions for: Spinach Salad with Raspberry Vinaigrette and Candied Walnuts


Raspberry Vinaigrette

2 Tbsp raspberry jelly

2 Tbsp red wine vinegar

1 tsp Dijon mustard

4 Tbsp olive oil

Salt and pepper

Candied Walnuts

1 egg white, whisked until frothy

2 Tbsp honey

2 cup walnut pieces

Salt and pepper

Spinach Salad

1 lb(s) baby spinach

Half a red onion, peeled and thinly sliced


Raspberry Vinaigrette

1. Pour the vinaigrette ingredients into a small jar and shake until smooth.

2. Alternately, whisk together in a small bowl.

Candied Walnuts

1. Preheat oven to 375 degrees F.

2. Whisk the frothy egg whites with the honey.

3. Add walnuts, salt and pepper and toss well.

4. Bake until they are golden and crisped, about fifteen minutes. Let cool.

Spinach Salad

1. Toss the spinach and red onion with the dressing.

2. Top with the crispy walnuts.

See more: Nuts, Salad, Berries, Picnic, Summer, Vegetables, Bake


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