Chef:  Terri Edwards
Makes:  6 Servings
Prep Time:  10 minutes

 

 

 

INGREDIENTS

Salad

  • 1 10 oz bag of fresh spinach
  • 1 c berries, grapes or 10 sliced strawberries
  • 1 10 oz can mandarin oranges; or clementine oranges peeled and separated; or grapefruit sections
  • 1 t sunflower seeds (plant strong only)
  • 1 t brazil nuts; chopped (plant strong only)

Raspberry Vinaigrette

  • 2 c fresh or frozen raspberries
  • 2 t Dijon mustard
  • 1-2 T balsamic vinegar
  • 1 T fresh herbs, such as thyme or rosemary, freshly chopped (optional)
  • 1 -2 T maple syrup or to taste
  • ¼ t salt or to taste
  • 14 t pepper or to taste

 

DIRECTIONS

Salad

  1. Mix all the chosen salad ingredients above.

Raspberry Vinaigrette

  1. Puree raspberries in a blender.
  2. Remove and place in a bowl.
  3. Whisk in mustard, vinegar, herbs (if using), maple syrup, salt and black pepper.  Start with 1 T vinegar and add more after tasting.  Adjust flavor with maple syrup, salt and black pepper.
  4. Store in a covered container in the refrigerator.  

TIPS

  1. Leftover Raspberry Salad Dressing will keep for up to 3 days.

TERRI EDWARDS is a Licensed Food for Life Instructor and Educator.  Connect with Terri at her blog EatPlant-Based.com & blog.eatplant-based.com for her latest recipes and plant-based living tips. Follow her on FaceBook at (https://www.facebook.com/EatPlantBased/

 

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