The Joy of Raspberries, p. 65
1 10-ounce bag spinach, washed and trimmed
and patted dry
¼ cup safflower oil
2 tablespoons raspberry vinegar
2 tablespoons seedless raspberry jam
4 green onions, including some tops, minced
¼ teaspoon salt
3 drops red pepper sauce (Tabasco)
1/8 teaspoon ground black pepper
1 6-ounce container fresh raspberries,
rinsed and patted dry
1 4-ounce round Brie cut into 1/4-inch
slices and then diced
1 3 ½ ounce jar macadamia nuts, coarsely
chopped
Tear spinach into bite-sized pieces; set aside.
Mix oil and vinegar in a small bowl; whisk in jam.
Whisking in the jam is easier said than done, but it works out eventually. |
Stir
in onions, salt, pepper sauce and black pepper. Pour mixture into a large salad
bowl. Add spinach; toss. Arrange on individual salad plates.
Top each salad equally with raspberries, cheese and
macadamia nuts. Serve. Refrigerate leftovers.
Picture perfect! |
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