Spinach Salad With Raspberry Poppy Seed Dressing
February 1st, 2011 PrintEvery wonder what to cook when you’re expecting 200 college students for Shabbos dinner?
Sarah Korn, Shlucha of Chabad Serving NYU, has compiled her recipes into a cookbook featuring themed Shabbos dinner menus such as Italian, Szechwan, Kentucky-Fried, and Mexican.
The cookbook will be available through Sarah’s website nyujews.com at the end of February.
Ingredients:
2 bags of baby spinach (about 10 ounces)
1 small red onion, sliced thin
1 pint of strawberries, sliced (optional)
½ cup toasted almond slices
Feta Cheese to taste (optional)
Dressing-
½ cup raspberry preserves
¼ cup canola oil
¼ cup rice vinegar
2 tablespoons poppy seeds
1 large shallot
1 heaping teaspoon dry mustard
¼ teaspoon salt
Directions:
To make the dressing chop the shallot in a food processor. Add the rest of the dressing ingredients, blend well and set aside. Assemble the salad and toss with desired amount of dressing just before serving.
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