Summer Berry Salad with
Raspberry Vinaigrette

Salad Ingredients:

• one 8 oz package of fresh spinach leaves 

• 1 cup fresh summer berries of your choice (such as blueberries, raspberries, blackberries and/or strawberries)

• 1/3 cup unsalted nuts or seeds of your choice (such as walnuts, pecans, almonds and/or raw pumpkin seeds)

• optional: 1/4 cup dried fruit of your choice (such as raisins, dried cranberries, apricots)

• optional: 1/4 cup crumbled dairy-free feta cheese
   

Dressing Ingredients:

• 3/4 cup fresh or frozen raspberries

• 1/4 cup extra virgin olive oil

• 2 Tbsp red wine vinegar

• 1/2 tsp Dijon mustard

• 1/2 tsp honey

• 1/4 tsp onion powder

• 1/4 tsp salt

• 1/4 tsp ground black pepper

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Directions:

 

Wash and dry spinach leaves. Place in a large bowl. Wash and dry fresh fruit. Add to spinach. Add nuts and/or seeds. Add dried fruit, if using. Toss gently and set aside.

 

In a blender or food processor, blend all dressing ingredients for about 30 sec

onds. Add about half of the vinaigrette to the salad and toss together. (If you'd like more dressing immediately, feel free to add more. Otherwise, keep the remainder of the dressing to "re-wet" the salad as needed.)

 

Add the dairy-free feta (if using) just before serving the salad. Serve the salad as soon as possible after preparing, as it will get soggy if left too long. 

 

Leftover vinaigrette can be stored in a jar with a tight-fitting lid for up to week in the fridge. 

 

The number of servings for this recipe will depend of the serving size. As a rough estimate, this recipe will make 6-8 small, side salad servings. 

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