Spinach Salad with Fresh Raspberry Vinaigrette

Spinach Salad with Fresh Raspberry Vinaigrette

A refreshing summer salad that comes together quickly so that you can bask in the praise at your next summer BBQ.

INGREDIENTS:

FOR THE DRESSING

  • 1/2 c fresh raspberries, smashed into a paste
  • 1 tablespoons red wine vinegar
  • 2 tablespoons balsamic vinegar
  • 6 tablespoons good quality olive oil or avocado oil oil
  • 1/4 cup honey
  • 1/2 teaspoon Dijon mustard
  • 2 teaspoons finely minced garlic chives
  • 1/4 teaspoon salt
  • 1/2 teaspoon fresh ground pepper

FOR THE SALAD

  • 1 (6-7 ounce) bag or carton baby spinach (about 6-7 cups).
  • 2 cups (1 pint) stemmed and sliced strawberries or blueberries
  • 1/2 cup pecans, toasted
  • 4 ounces goat cheese, crumbled (can substitute goat feta).

DIRECTIONS:

  1. Combine both types of vinegar, oil, honey, Dijon mustard, chives, salt and pepper in a mason jar with a lid(or something that can be sealed).
  2. Shake vigorously to blend (be sure honey doesn’t stick to bottom).
  3. Alternatively add ingredients, except oil, into a medium bowl begin to whisk. Consistently and slowly drizzle in oil until emulsified.
  4. Put spinach, sliced fruit, pecans into bowl and toss
  5. On top off salad add the goat cheese in small pieces on top of salad
  6. Pour over salad right before serving and toss.
  7. Any leftover dressing can be stored for up to 2 weeks in a sealed container in the fridge.

NOTE:

You could make the dressing in a food processor or blender if you prefer a smoother dressing.

Try using other types of berries or fruits like

blackberries

nectarines

watermelon

cantoulope

fresh figs

pomegranate

green apple

mandarin

Alternatively you could use a baby spring mix instead of only spinach.

 

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