Recipes
Spinach, raspberry and goats’ cheese salad with Dijon vinaigrette
Fresh spinach leaves mixed with juicy raspberries, tangy goat’s cheese and a toasted walnut crunch
Fresh spinach leaves mixed with juicy raspberries, tangy goat’s cheese and a toasted walnut crunch
Cook: 15 Mins
Serves: 6
Price: 81p per serving
Nutritional Information
Each 104g serving contains
Energy
701kj
167kcal
701kj
167kcal
8%
Fat
13.5g
13.5g
Med
19%
19%
Saturates
4.8g
4.8g
Med
24%
24%
Sugars
2.3g
2.3g
Low
3%
3%
Salt
0.41g
0.41g
Med
7%
7%
of your reference intake.
Typical energy values per 100g:
674kj/161kcal
Typical energy values per 100g:
674kj/161kcal
Ingredients
40g walnut pieces, broken
2tbsp extra virgin olive oil
Juice ½ lemon
1tsp Dijon mustard
180g Asda Mild Baby Spinach
½ red onion, thinly sliced
150g Grower’s Selection Raspberries
125g Asda Soft Goats’ Cheese
Method
1
Put the walnut pieces in a dry frying pan and cook over a medium heat, stirring constantly, for 3-4 mins until browned. Set aside to cool.
2
To make the vinaigrette, whisk together the olive oil, lemon juice and Dijon mustard until smooth and combined. Season with black pepper and set aside.
3
In a large bowl, toss together the spinach, red onion and raspberries. Crumble over goats' cheese and sprinkle with the walnuts.
4
Toss the salad with the vinaigrette and serve immediately. The salad (without dressing) will keep in the fridge for up to 2 days; the vinaigrette can be stored in a lidded jar in the fridge for up to a week.