Start your next spring or summer dinner with this garden-fresh salad featuring crunchy greens, juicy raspberries, salty pistachios, and a floral rose vinaigrette.

Source: Better Homes and Gardens


Recipe Summary

30 mins
30 mins
10 cups


Ingredient Checklist


Instructions Checklist
  • In an extra-large bowl combine spinach, raspberries, rose petals, red onion slices, pistachios, and herbs.

  • For dressing: In a screw-top jar combine oil, vinegar, mustard, 1/2 teaspoon freshly cracked black pepper, the sugar, rose water, and a dash salt. Cover; shake well. Pour dressing over salad; toss gently to coat. Top with cheese.

Rose Vinegar:

Place 1/2 cup culinary rose petals or 1/4 cup dried rose petals in a pint jar. In a small saucepan heat 1 cup apple cider vinegar over medium heat until warm. Pour over rose petals; stir gently. Cover jar with plastic wrap; seal with lid. Let stand up to 24 hours before using for best flavor. Strain and store in a cool, dry place up to 1 month. Makes 1 cup.

Make Ahead Tip

Refrigerate the salad and dressing separately in airtight containers up to 24 hours. Add dressing and cheese just before serving.

Nutrition Facts

84 calories; total fat 7g; saturated fat 1g; polyunsaturated fat 1g; monounsaturated fat 5g; cholesterol 1mg; sodium 54mg; potassium 87mg; carbohydrates 4g; fiber 2g; sugar 1g; protein 1g; trans fatty acid 0g; vitamin a 1001IU; vitamin c 12mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0mg; folate 31mcg; vitamin b12 0mcg; calcium 26mg; iron 1mg.