Old Fashioned Raspberry Spinach Salad

This delicious spinach salad features two our products - Champagne Garlic Mustard and Hot Raspberry Thunder Sauce.

Ingredients

  • 1 lb. Spinach, washed, stemmed, dried
  • 8 oz. White mushrooms, cleaned, sliced
  • 1 Red onion, peeled, sliced, separated
  • 8 oz. Bacon, thickly sliced, cut lengthwise into small pieces
  • 1 cup Canola or corn oil
  • 2 Eggs
  • 1/2 cup Raspberry vinegar
  • 1/4 cup Robert Rothschild Farm Champagne Garlic Mustard
  • 2-3 Tbsp. Sugar, to taste
  • 2 drops Robert Rothschild Farm Hot Raspberry Thunder Sauce
  • 1/2 cup Olive oil
  • 1 cup Fresh raspberries
  • Freshly ground black pepper
  • Directions
    1. Combine spinach, sliced mushrooms and onions in a large mixing or salad bowl.
    2. In a skillet, crisp the bacon in the canola oil. Remove bacon to paper towel to drain. Strain hot oil into a measuring cup. There should be approximately one cup. Measure 1/2 cup olive oil into another cup.
    3. In the work bowl of a food processor, combine the eggs, raspberry vinegar, Champagne Garlic Mustard, sugar and Hot Raspberry Thunder Sauce. With the motor running, pour the hot bacon/canola oil, followed by the olive oil in a slow stream through the feed tube.
    4. When the dressing is done and an emulsion is formed, test for seasoning. Mix the salad with the raspberry/bacon vinaigrette. Garnish each serving with freshly ground pepper and raspberries.

Products used in this recipe

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