On the Menu
Raspberry spinach salad
This raspberry spinach salad is a modest but very colorful and tasty enhancement to a typical salad of mixed greens. Combine a helping of baby salad greens with a bunch of baby spinach, toss in some toasted walnuts, and garnish with a generous serving of fresh raspberries and a few slices of clementine or mineola for color contrast. A delicious flax seed oil based dressing tops it off!
We usually have trouble convincing our 9-year-old son to eat anything with green leaves in it, but he gobbled this raspberry spinach salad up and asked for seconds.
Ingredients
Salad:
1 large bunch spinach or 4 cups baby spinach leaves
4 cups baby salad greens
1/2 cup walnuts
1 clementine or mineola
1 pint fresh rasbperries
Dressing:
1/4 cup best quality olive oil
1/4 cup cold pressed flax seed oil
2 Tbsp balsamic vinegar
2 Tbsp tamari or soy sauce
1 shallot or 1 small garlic clove, diced
1 tsp Dijon mustard or 1/2 tsp dry powdered mustard
Directions
1. Wash and spin dry the spinach (and the salad greens if they are not prewashed). You can use a salad spinner such as the one at right to quickly spin dry any salad greens. Add to a large wooden salad bowl.
2. Toast the walnuts in a small frying pan with 1 tsp olive oil, medium temperature, until they begin to hiss and brown slightly. You can toss them, or turn them with tongs, to check both sides - be careful not to burn them.
3. Carefully wash the raspberries and let drain in a sieve.
4. Peel and section the clementine or mineola Place the citrus and raspberries atop the greens.
5. Combine the dressing ingredients in a pint mason jar or a salad dressing bottle. Shake vigourously, taste and adjust tartness as desired (too tart: add a quarter teaspoon sugar; not tart enough, ad a teaspon more vinegar).
6. Pour the dressing onto the salad and toss carefully, then sprinkle the toasted walnuts on top and serve.
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