Iris’ Spinach Salad with Raspberry Balsamic Vinegar


1 lb. fresh baby spinach
1/2 cup toasted walnuts or pecans
1/2 cup dried cranberries
3 Tbs. extra virgin olive oil
3 Tbs. Raspberry Balsamic Vinegar
Salt/freshly ground pepper to taste
2 ounces goat cheese
2 very thin slices red onion rings (optional garnish)


Pre-heat oven to 400 degrees. Thoroughly wash baby spinach leaves and spin dry.  Place in deep bowl. Toast walnuts or pecans in oven for 2-3 minutes – watch carefully not to burn.  Cool.  Add cranberries and nuts to spinach.  Season with salt/pepper.  Toss with olive oil and raspberry balsamic vinegar.  Break up goat cheese and sprinkle all over spinach leaves.  Garnish with red onion slices.

Related articles: