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Spinach and Brie Salad with Raspberry Vinaigrette
Add color and spice to your celebratory Easter meal with this beautiful salad recipe. It is easy to make and simply tasty.
Vinaigrette
Mix:
- ¼ cup olive oil
- 2 tbsp raspberry vinegar
- 2 tbsp raspberry jam
- 2 tbsp scallions, chopped
Directions:
- Rinse and dry fresh spinach.
- Add vinaigrette and toss.
- Top salad with fresh blueberries, sliced strawberries, and toasted slivered almonds, (or nuts of your choice).
- Salt and pepper to taste.
- Decoratively place thin slices of brie* (room temperature) on top.
*An alternative preparation for the brie -- Make sure brie is at room temperature. Roll out and press together refrigerated crescent rolls. Cover the brie with the dough. Place brie wedge on cooking sheet. Brush with egg. Season with lemon pepper. Bake according to directions on crescent rolls package. Cheese center should be quite warm and soft. Serve in small wedges on salad plate.
Copyright © 2008-2015 Cynthia Newman
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