Baby Spinach Salad with Fresh Raspberries and Almonds
Author: Alain Braux
Recipe type: Salad
Prep time:
Total time:
Serves: 4
This easy salad recipe is loaded with fiber, iron and vitamin K from the spinach, and powerful antioxidants from the raspberries. And such a beautiful plate to look at!
Ingredients
- 8 cups (or one bag) baby spinach
- 1 pint (8 oz) fresh raspberries
- 4 oz fresh goat cheese, sliced
- ½ cup sliced almonds
- Raspberry vinaigrette:
- 2 Tbsp raspberry vinegar
- 1 tsp Dijon mustard
- ¼ tsp sea salt
- ⅛ tsp cayenne pepper
- 6 Tblsp extra virgin olive oil
Instructions
- The baby spinach should come already washed. If not, wash, drain and pat dry.
- In a large salad bowl, whisk all your vinaigrette ingredients together.
- Add the baby spinach leaves, the fresh raspberries and the slicedalmonds. Toss gently with the vinaigrette.
- Serve on beautiful white plates. Top with the goat cheese slices.
Notes
Chef’s tip: Feel free to replace the sliced almonds with walnut or pecan pieces, or pine nuts.
Baby Spinach Raspberry Salad
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