Spinach Salad

Who knew Raspberry Honey Mustard Pretzel Dip would be so wonderful on this spinach salad? We did!

Ingredients

  • 1 Tbsp. Olive oil
  • 1/4 Red onion, sliced
  • 1 bag Baby spinach
  • 1/4 cup Pecans or walnuts
  • 1/4 cup Bleu cheese or goat cheese, crumbled
  • 1 Apple, cored, sliced
  • 1/4 cup Blush wine
  • 6 Tbsp. Robert Rothschild Farm Raspberry Honey Mustard Pretzel Dip
  • 6 Tbsp. Olive oil
  • Salt and pepper to taste
  • Directions
    1. Heat oil in a small sauté pan. Add onions and sauté until caramelized. Remove from pan and allow to cool. In a large salad bowl, arrange baby spinach leaves. Top spinach with caramelized red onion, pecans, blue cheese and sliced apples. In a mixing bowl, whisk together the Blush wine and Raspberry Honey Mustard Pretzel Dip. Slowly drizzle olive oil into wine mixture to form an emulsion (dressing). Season with salt and pepper. To serve, drizzle the dressing over salad or serve on the side.

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