Raspberry Spinach Salad
This nutrient-packed salad with spinach and raspberries is topped with crunchy nuts and tossed with a homemade sweet and tangy raspberry vinaigrette. It’s my favorite summer salad, and it pairs really well with my Eggless Quiche and Avocado Cucumber Gazpacho. I often make extra dressing and save it in a mason jar to use with other salads for the next couple of days.
Ingredients
Salad
- 4 cups baby spinach
- 1 cup raspberries
- 1/2 radish, (thinly sliced)
- 1/2 cup pecans or walnuts, (lightly toasted, roughly chopped)
Dressing
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons raspberry puree
- 1 tablespoon shallots, (very finely minced)
- 1/4 teaspoon kosher salt
- Freshly ground black pepper, (to taste)
Instructions
- In a small bowl, combine olive oil, red wine vinegar, raspberry puree, shallots, kosher salt, and pepper. Set aside.
- In a salad or mixing bowl, toss spinach, raspberries, radish, and nuts.
- Drizzle with dressing and serve immediately.