Spinach raspberry salad with gorgonzola and honey roasted walnuts

Revised 2018 Apr 18

12 servings


12 ounces spinach
1 medium red onion, sliced
2 cup raspberries
8 ounces Gorgonzola or blue cheese, crumbled
1 cup Honey Roasted Walnuts
4 tablespoons red raspberry vinegar
6 tablespoons olive oil
salt and pepper, to taste


Combine the spinach, sliced red onion, raspberries, crumbled gorgonzola and honey roasted walnuts in a salad bowl.

In a small bowl, whisk the raspberry vinegar, olive oil, salt and pepper until well blended.

Add the raspberry vinaigrette to the salad to taste and toss well and serve immediately.

I use about 2/3rds of the vinaigrette and pass the remainder for those who like more.If the salad has to be prepared ahead combine the spinach and onions, package the remaining ingredients separately (chilled) and combine just prior to serving.

Social network sharing provided by