Strawberry Spinach Salad with Fresh Raspberry Vinaigrette
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||, 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.