Spinach salad & raspberry vinaigrette

When it comes to making a salad, it's easy to get redundant. Lack of time and inspiration can leave the plate of greens looking bland and uninteresting.

However, this is not the case with this spinach salad. Well garnished with crunchy and tasty ingredients, the mixture comes to life with a vinaigrette that stands out from the ordinary by featuring raspberries.

This raspberry vinaigrette is so surprising and tasty, that you will surely want to make a large quantity to add to all your favorite salads.

Preparation: 15 minutes

Level: Beginner

Servings: 8 side dishes

Ingredients

• 225 grams of pre-washed baby spinach
• 1 Granny Smith apple, washed and cut into thin wedges
• 6 Brussels sprouts, sliced into thin rounds
• 2 sliced green onions (white and green)

Raspberry vinaigrette

• 1/3 cup ofolive oil or lawyer
• 1/3 cup of frozen raspberries
• 3 tablespoons of balsamic vinegar
• 1 tablespoon of lime juice fresh
• 1 tablespoon of water
• Salt to taste (sprinkle at the end)

Preparation

1. In a large salad bowl, distribute the baby spinach and cover it with apples, Brussels sprouts and green onions.
2. Place all the vinaigrette ingredients (except the salt) in the food processor. Grind for 20 to 30 seconds or until the mixture becomes smooth.
3. Pour desired amount of vinaigrette over salad. Stir generously and add salt to taste.

Enjoy your treat!

About the author

Naturopaths from La Boite à Grains

Team of qualified and certified naturopaths (ND) in Gatineau in Outaouais.

Original article written by Véronique Cousineau, Naturopath