Spinach Salad with Raspberries, Feta, Almonds, and Raspberry Vinaigrette

6 cups baby spinach
1/3 cup crumbled feta cheese
1/3 cup sliced almonds
Raspberry Vinaigrette
1/2 pint fresh raspberries (or 1 cup dried cherries)

In a large serving bowl, toss spinach with feta cheese and almonds. Dress with raspberry vinaigrette, as desired.

Divide salad among 4 salad plates; garnish with fresh raspberries; serve immediately. Refrigerate any remaining dressing.

RASPBERRY VINAIGRETTE:
1/4 cup raspberry vinegar
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon sugar
3/4 cup Crisco Canola Oil*

In a small jar with a lid, combine the vinegar, Dijon mustard, salt, black pepper and sugar; shake well. Pour in Crisco Oil and shake until well blended.

*Or use your favorite Crisco Oil

Servings: 4