A refreshing and satisfying salad that brightens any winter day!
- 4 cups mixed greens (including baby spinach)
- 6 oz of raspberries
- 1/3 cup chopped walnuts
For the dressing
- 5 Tablespoons olive oil
- 3 Tablespoons raspberry vinegar
- 6 raspberries
- 1 pinch of brown sugar
- 1 tablespoon Dijon mustard
- In a serving bowl, place a bed of baby spinach leaves. Top with raspberries and walnuts. In a small bowl, crush raspberries using a fork, add raspberry vinegar, oil, sugar and mustard, stir until well combined. Drizzle the salad with the raspberry vinaigrette and serve Enjoy!
- Serving Size: 2