Packed with nutrients
I almost never buy salad dressings, because making my own is easy and economical. I created this Framboise Dressing because I bought a bottle of Crème de Framboise (raspberry liqueur) and found I didn’t much care for drinking it. For awhile, it languished in the cupboard, but it certainly works well in this salad.
Strawberry-Spinach Salad with Framboise Dressing:
To Prepare the Salad:
4 c. baby spinach leaves, cleaned
About 10 large strawberries, hulled and quartered
⅓ c. slivered almonds, toasted
Combine salad ingredients just before serving. Lightly toss spinach with quartered strawberries, adding just enough dressing so that leaves glisten. Sprinkle with toasted almonds (see Index for How to Toast Nuts) and serve at once.
To Prepare the Dressing:
1 tbsp. Crème de Framboise liqueur
1-½ tsp. red wine vinegar
¾ tsp. granulated sugar
3 tbsp. extra-virgin olive oil
Salt and pepper, to taste
Shake ingredients together in small jar, using only as much as needed to lightly coat spinach leaves.