Strawberry Spinach Salad with Fresh Raspberry Vinaigrette

Serves: 6

Prep Time: 10 mins


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


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.
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.


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