Spinach And Frisee Salad With Raspberry Pickled Onions & Raspberry Vinaigrette

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Serves Raspberry Vinaigrette yields 2 cups; Spinach and Frisee Salad yields 4 servings


For Raspberry Vinaigrette:

1 cup Raspberry Vinegar

1 teaspoon shallot, fresh, peeled, and minced

2 teaspoons Dijon mustard

½ tablespoon honey

½ teaspoon salt, kosher

¾ cup olive oil


Spinach and Frisee Salad:

8 ounces baby spinach, cleaned and dried

8 ounces frisee lettuce, cleaned, dried, and torn

2 ounces Raspberry Vinaigrette

6 ounces Raspberry Pickled Onions

2 ounces feta cheese, crumbled

2 ounces almonds, slivered and toasted


First make the Raspberry Vinaigrette. In a blender combine all of the ingredients except the oil. With motor running, slowly add the oil in a steady stream.

When completely blended pour the vinaigrette into a clean, non-reactive container. (Note: This can be covered and reserved in the refrigerator until ready to use.)

Next, assemble the salad. Combine the greens in medium size mixing bowl. Add the vinaigrette and toss well to coat the greens.

Place 4 ounces of the mixed greens on a serving plate.

Top the mixed greens with 1 ½ ounces of Raspberry Pickled Onions, ½ ounce of feta cheese crumbles and ½ ounces of toasted almonds.

Nutrition Info

  • Vinaigrette: Raspberry
  • Nutrition per ½ once:
  • calories; 5g fat; 0.5g Saturated Fat; 0mg Cholesterol, 35mg Sodium, 1g Carbohydrates, 0g Fiber,14g Sugar, 0g Protein: 50
  • and Frisee Salad: Spinach
  • Nutrition per salad:
  • Calories, 16g Fat, 3.5g Saturated Fat, 15mg Cholesterol, 400mg Sodium, 15g Carbohydrates, 5g Fiber, 7g Sugar, 8g Protein: 230


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