Spinach salad with fruit and raspberry dressing
Print Serves: 4 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5 ( 1 voted )
Ingredients
- For the dressing:
- 175 g raspberries, fresh or frozen
- 5 tsp olive oil
- 2 tsp fresh lime juice
- 1 tsp red wine vinegar
- 1 tsp mustard
- 1 tsp honey
- salt and pepper
- For the salad:
- 200 g baby spinach
- 100 g blueberries
- 1 ripe peach
- 1 small red onion
- 50 g almond leaves
- 125 g sheep's cheese
- 100 g fresh raspberries to decorate
- salt and freshly ground black pepper
Instructions
For the dressing:
Mash the raspberries in a blender and pass through a fine sieve. Return to the blender and mix at low speed with olive oil, lime juice, vinegar, mustard, honey, a little salt and pepper. Pour into a glass bottle and chill for at least 20 minutes.
The dressing will keep for 4 days.
For the salad:
1. Wash the spinach and blueberries and dab dry. Peel peach and onion and cut both into fine strips. Roast almond leaves in a coated pan without fat and let them cool down.
2. Put spinach and blueberries in a large bowl. Mix with a few tablespoons of dressing and distribute on plates or bowls. Serve with peach and onion strips as well as almond leaves, crumbled feta and fresh raspberries.