Spinach, raspberry and goats’ cheese salad with Dijon vinaigrette

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

, 21 May 2020

(4 votes)

Spinach, raspberry and goats’ cheese salad with Dijon vinaigrette
  • 15 Mins

  • Serves: 6

  • Price: 81p per serving

Nutritional Info
Each 104g serving contains
  • Energy

    701KJ

    167KCAL

    8%
  • Fat

    13.5g

    med

    19%
  • Saturates

    4.8g

    med

    24%
  • Sugars

    2.3g

    low

    3%
  • Salt

    0.41g

    med

    7%
of your reference intake.
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
  • 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.

  • 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.

  • In a large bowl, toss together the spinach, red onion and raspberries. Crumble over goats' cheese and sprinkle with the walnuts.

  • 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.