To keep things from getting routine in the salads that I’ve been having every
day (and honestly, if it would help get rid of the lettuce, I would have one at
breakfast), I’ve been experimenting with different ingredients. As is the case
with most salads, the dressing is the star of the show, but this combination of
ingredients is not only delicious, but it is highly nutritious with the
spinach, beets, walnuts, and pears. It’s also beautiful, and makes a lovely
presentation.
Spinach, Beet, and Pear Salad with Raspberry Mustard Vinaigrette
Salad:
Fresh baby spinach
1 Melissa’s Bartlett
pear, peeled and thinly sliced.
1 8-oz. pkg. Melissa’s
steamed baby beets, thinly sliced.
Handful of broken walnuts
Blue cheese, as much as you like
Raspberry Mustard Vinaigrette:
¼ c. canola
oil
¼ c. raspberry
balsamic vinegar
2 T. grated shallot
1 T. raspberry
jam
1 t. Dijon
mustard
1 t. sugar
Pinch of salt
Freshly ground black pepper
Place all ingredients into a mini
food processor, and process until emulsified.
If you don’t have a mini food processor, you need to get one. You can use them
for so many things, and they make salad dressing like nobody’s business. When
you use one of these to make salad dressing, it quickly emulsifies, and stays
emulsified; there is no separation in the fridge.
As an Amazon Associate I earn from qualifying purchases.
