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Raspberry, Pecan, Nasturtium Salad
Submitted by Tara Noland @ Noshing With The Nolands on July 23, 2012 in Green Salads, Salads
| Prep Time Cook Time |
Servings 6 | Difficulty Easy |
Ingredients
- FOR THE VINAIGRETTE:
- 3 Tablespoons Seedless Raspberry Jam
- 2 Tablespoons White Wine Vinegar
- 1 teaspoon Creamy Dijon Mustard
- 4 Tablespoons Olive Oil
- 1 Tablespoon Honey
- Salt And Pepper, to taste
- FOR THE SALAD:
- 1 bag (283g Size) Spinach
- 6 ounces, weight Raspberries
- 1 cup Toasted Pecan Halves
- Fresh Nasturtium Or Red Onion Slices
Preparation Instructions
For the dressing, whisk the jam, vinegar and mustard together. Slowly whisk in the oil and then the honey. Season to taste with salt and pepper. Refrigerate until ready to use.
Lay your spinach out on a platter. Scatter raspberries and pecans and place nasturtium on top. Drizzle with the vinaigrette. Serve immediately.
