Spinach salad with raspberry and elderberry vinaigrette

When it comes to making a salad, it's easy to fall into redundancy. Lack of time and inspiration can leave the plate of greens rather bland and uninteresting.

Not so with this spinach salad. Well-stocked with crunchy, flavorful ingredients, the mix comes alive with a vinaigrette that's out of the ordinary, marrying raspberry with elderberries.

This raspberry and elderberry vinaigrette is so surprising and tasty, you'll be sure to want to make lots of it to add to all your favorite salads.

To prepare: 15 minutes

Level : Beginner

Portions : 8 side dishes

Ingredients

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

Raspberry and elderberry vinaigrette

• 1/3 cup olive oil or avocado
• 1/3 cup frozen raspberries
• 3 tablespoons elderberry balsamic vinegar or elderflower balsamic vinegar
• 1 tablespoon fresh lime juice
• 1 tablespoon water
• Salt to taste (sprinkle on top)

Preparation

1. In a large salad bowl, divide the baby spinach among the apples, Brussels sprouts and green onions.
2. Place all dressing ingredients (except salt) in a food processor. Process for 20-30 seconds, or until smooth.
3. Pour desired amount of dressing over salad. Toss generously and add salt to taste.

Enjoy!

About the author

Naturopaths of La Boite à Grains

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

Original article written by Véronique Cousineau, Naturopath