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Berry Spinach Salad

The Goods
  • 1/2 cup sugar
  • 1 tablespoon ground mustard
  • 2 teaspoons poppy seed
  • 1 teaspoon minced onion
  • 1/2 teaspoon salt
  • 1 cup Mazola® Corn, Canola OR Vegetable Oil
  • 1/3 cup raspberry vinegar
  • 1 bag (10 ounces) fresh spinach
  • 1/4 cup pecans, toasted
  • 1/4 cup chopped red onion
  • 1/2 cup dried, sweetened cranberries or halved fresh strawberries

An excellent variation of the traditional raspberry vinaigrette.

Yield:
6 servings
Prep Time:
10 min
Cool Time:
4 hours
Total Time:
4 h10 min
Make Good is Easy

Mix sugar, mustard,  poppy seeds, onion and salt in a food processor or blender. Gradually add oil, followed by vinegar. Chill at least 4 hours to allow flavors to blend.

Combine spinach, pecans, red onion and dried cranberries in a large bowl. Toss with 1/3 cup chilled salad dressing. Refrigerate remaining dressing for future use.

Recipe Note:  substitute other flavored vinegars for raspberry.

Enjoy!

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