Walnut-Cheese Spinach Salad

• 2 c. unsweetened raspberries
• 1/3 c. sugar
• 1/3 c. vegetable oil
• 2 Tbsp. white wine vinegar or cider vinegar
• 1/4 tsp. Worcestershire sauce (optional)
• 1 pkg. (6 oz.) fresh baby spinach
• 1 small red onion, thinly sliced and separated into rings
• 1/2 to 1 c. crumbled feta cheese
• 1/2 c. chopped walnuts

1. In a saucepan over medium heat, bring raspberries and sugar to a boil.
2. Cook for 1 minute.
3. Strain and discard pulp.
4. In a blender, combine the raspberry juice, oil, vinegar and Worcestershire sauce; cover and process until smooth.
5. In a salad bowl, combine the spinach, onion, cheese and walnuts.
6. Drizzle with desired amount of dressing; toss to coat. Refrigerate any remaining dressing.
7. Yield:
8. 8 servings.

unsweetened raspberries, sugar, vegetable oil, white wine vinegar, worcestershire sauce, baby spinach, red onion, feta cheese, walnuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=4918 (may not work)