pondlady
11-14-2006, 02:58 PM
Raspberry Vinaigrette:
2 t raspberry jelly
2 t red wine vinegar
1 t Dijon mustard
4 t olive oil
salt and pepper
Pour the vinaigrette ingredients into a small jar and shake until smooth. Alternately, whisk together in a small bowl.
Candied Walnuts:
1 egg white, whisked until frothy
2 T honey
2 c walnut pieces
salt and pepper
Preheat oven to 375 degrees F. Whisk the frothy egg whites with the honey. Add walnuts, salt and pepper and toss well. Bake until they are golden and crisped, about fifteen minutes. Let cool.
Spinach Salad:
1 lb baby spinach
half a red onion, thinly sliced
Toss the spinach and red onion with the dressing. Top with the crispy walnuts. Note: Put the vinaigrette at the bottom of the bowl under the spinach and onion. At serving time toss salad, this will keep the spinach from wilting.
2 t raspberry jelly
2 t red wine vinegar
1 t Dijon mustard
4 t olive oil
salt and pepper
Pour the vinaigrette ingredients into a small jar and shake until smooth. Alternately, whisk together in a small bowl.
Candied Walnuts:
1 egg white, whisked until frothy
2 T honey
2 c walnut pieces
salt and pepper
Preheat oven to 375 degrees F. Whisk the frothy egg whites with the honey. Add walnuts, salt and pepper and toss well. Bake until they are golden and crisped, about fifteen minutes. Let cool.
Spinach Salad:
1 lb baby spinach
half a red onion, thinly sliced
Toss the spinach and red onion with the dressing. Top with the crispy walnuts. Note: Put the vinaigrette at the bottom of the bowl under the spinach and onion. At serving time toss salad, this will keep the spinach from wilting.