Spinach Salad

One of my favorite Pampered Chef recipes:

Summer Spinach Salad

2 firm, ripe medium nectarines* or peaches
6 ounces baby spinach
1 cup raspberries
1/3 cup sliced almonds, toasted
Raspberry Vinaigrette (recipe below)

1. Slice nectarines or peaches into thin wedges.
2. Place baby spinach in a bowl. Add nectarine or peach slices, raspberries and almonds; toss gently. Serve with Raspberry Vinaigrette.

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This recipe can also be altered for those of us who sometimes don't have access to summer produce -

Winter Spinach Salad

1 firm red apple (such as Braeburn)*
6 ounces baby spinach
1/4 cup sweetened dried cranberries
1/4 cup toasted pecan halves
Raspberry Vinaigrette (recipe below)

1. Slice apples into thin wedges.
2. Put baby spinach in a bowl. Add apple slices, cranberries and pecans; toss gently. Serve with Raspberry Vinaigrette.

*Tip: Dip nectarine or apple slices into lemon jice to prevent them from turning brown.

Makes 6 servings

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Raspberry Vinaigrette

2/3 cup raspberry vinegar
2 Tbs seedless raspberry jam
2 Tbs sugar
1/2 tsp salt
1/4 tsp coarsely ground black pepper
1 cup canola oil

1. Combine ingredients. Mix until blended.
2. Refrigerate until ready to use.

Makes 2 cups

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The original recipe says to drizzle 3/4 cup of the dressing onto the salad. However, I do not like other people deciding how much dressing I get! It seems that I like less dressing than everyone else, so I just leave the dressing in my handy Measure, Mix & Pour container to serve. It's not very pretty, but it works well for mixing and pouring!