Strawberry Spinach Salad with Fresh Raspberry Vinaigrette
Serves: 6
Prep Time: 10 mins
Prep Time: 10 mins
Ingredients:
| 5 8 ounces | fresh spinach |
| 1 pint | strawberries, hulled and sliced |
| 1/2 cup | walnuts or pecans, chopped |
| 1/2 cup | raspberries, fresh or frozen |
| 1/4 cup | apple cider or balsamic vinegar |
| 2 teaspoons | sugar |
| 2 teaspoons | , dijon mustard (or 1 teaspoon dry mustard) |
| 1/4 cup | olive oil |
| salt and pepper , , to taste |
Directions:
1. In a large bowl, toss spinach, strawberries, and nuts.
2. Add raspberries, vinegar, sugar, mustard to a blender or food processor and puree until smooth.
3. Slowly add oil until well combined.
4. Add salt & pepper to taste.
Notes:
Variation: To make a creamy raspberry vinaigrette, I stir in 2 tablespoons of raspberry yoghurt. Note: If I am serving this salad to a large crowd, I coat the salad with Raspberry Vinaigrette Dressing If it is just my family, I serve the dressing on the side, because once the salad is coated with dressing, the uneaten spinach will wilt and then I canít have the leftovers for lunch.
Source: premeditatedleftovers.com
