I have been eating a lot of raspberries these days...by the handful and in protein shakes. They are so good. Here is a twist I haven't tried. I don't know if I will be able to sell the dressing with jalapeno jelly but we'll see.
2 tbsp. red wine vinegar
1 tbsp. jalapeno jelly
2 tsp. Dijon mustard
1/3 C. olive oil
6 C. fresh baby spinach
8oz. thinly sliced deli smoked turkey, cut into strips
1 C. crumbled goat or feta cheese
1 C. fresh raspberries
1/4 C. loosely packed basil leaves, thinly sliced
In a small bowl, whisk red wine vinegar, pepper jelly and Dijon mustard until blended. Gradually whisk in oil until blended.
Divide spinach among 4 plates; top with remaining ingredients. Serve with dressing.
Subscribe to:
Post Comments (Atom)
-
I was home last Tuesday prepping the pasta salad I was taking to my sister's July 4th celebration when I saw this on a rerun of the Rac...
-
It only seems fitting to add a recipe giving homage to NASCAR's home state as a watch this weeks installment of the Sprint Cup circuit. ... -
This is another recipe from Taste of Home Feb/Mar 2024 issue. I did my own spin on it. I’ll note where I made changes. 24oz. frozen bread...
No comments:
Post a Comment