Raisin Salad with Nut Dressing
Chopped and toasted nuts add crunch to this raisin salad.
- 3/4 cup hazelnuts, almonds, walnuts or pistachios
- 1/3 cup sherry or cider vinegar
- 1/3 cup nut or salad oil
- 1 tablespoon Dijon mustard
- 3 firm ripe pears
- 1 package (10 ounces) prewashed baby spinach leaves
- 1 cup crumbled Stilton or Gorgonzola cheese
- 1 1/4 cups California raisins, plumped
- Salt and pepper
In a 6 to 8-inch frying pan over medium heat, stir nuts often until golden, 5 to 10 minutes. Pour onto a towel and let stand until cool enough to handle. Rub in towel to remove any loose skins. Lift nuts from towel and reserve; discard skins. Coarsely chop nuts.
In a large bowl, whisk vinegar, oil and mustard to blend. Cut pears lengthwise into quarters and core; cut quarters lengthwise into thin slices. Drop slices into bowl and mix to coat with dressing. Add spinach and mix gently. Sprinkle with cheese, raisins and toasted nuts; mix gently. Season to taste with salt and pepper.
Nutrition Facts Per Serving
Calories 270 (56% from fat); Total Fat 18g (sat 3.5g, mono 10g, poly 3g, trans 0g ); Cholesterol 10mg; Protein 5g; Carbohydrate 26g; (Dietary Fiber 4g; Sugars 21g; ); Iron 2mg; Sodium 220mg; Calcium 122mg; Potassium 429mg
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