Laylita’s recipes

This is one of those random recipes that came from something unwanted: junk mail. A couple of years ago along with most of the daily junk mail I pulled out of the mailbox there was a coupon for $5 off from QFC and on the back of the coupon was this recipe for a raspberry salad with blue cheese, which sounded interesting, so the next time I went grocery shopping - and it wasn’t at QFC, sorry – I found raspberry vinegar, yum, I didn’t even know such a thing existed, and made this salad or a something like it, sometimes I use spinach, other times arugula, it depends on what is available. The original recipe called for plain walnuts, but of course I changed that and replaced them with honey roasted walnuts. I love the contrast of the spicy onions, sweet raspberries, the crunchy sweetness of the walnuts, and the sharp flavor of blue cheese or gorgonzola; Nicolas loved this idea of adding raspberries to salads that whenever he’s in charge of making the salad and we have raspberries he automatically adds them, sometimes it works, sometimes it doesn’t, but they definitely work in this salad. If you don’t like gorgonzola or any other type of blue cheese this salad is also great with feta cheese.

Ingredients:

5 oz spinach

½ medium sized red onion, sliced

1 ½ cup raspberries

½ cup gorgonzola or blue cheese, crumbled

1 cup honey roasted walnuts

2 tbs red raspberry vinegar

3 tbs olive oil

Salt and pepper to taste

Preparation:

1. Combine the spinach, sliced red onion, raspberries, crumbled gorgonzola and honey roasted walnuts in a salad bowl.
2. In a small bowl, whisk the raspberry vinegar, olive oil, salt and pepper until well blended.
3. Add the raspberry vinaigrette to the salad and toss well.
4. Serve immediately.

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