You’ll want to make this refreshing salad again and again. Raspberries are expensive out of season, so I used frozen thawed ones for the vinaigrette. I bought a small package of fresh raspberries for the salad itself, using just enough tossed into the salad for flavor and color.
Spinach-Feta Salad with Raspberry Vinaigrette:
To Prepare the Salad:
Baby spinach, washed stemmed, blotted dry (as needed)
Feta cheese, drained and crumbled (as needed)
Flaked almonds, toasted (as needed)
Fresh raspberries (as needed)
Raspberry Vinaigrette (as needed)
Toss baby spinach with just enough Raspberry Vinaigrette until the leaves glisten. Shortly before serving, add crumbled feta, flaked almonds, and fresh raspberries. Toss gently, serving at once.
To Prepare the Vinaigrette:
1/2 c. (125 mL) extra-virgin olive oil
1/2 c. (125 mL) apple cider vinegar
1/2 c. (125 mL) aged balsamic vinegar
2 tsp. (10 mL) granulated sugar
1-1/2 tbsp. (22 mL) Dijon mustard
1 c. (250 mL) fresh or previously frozen, thawed raspberries
Buzz ingredients in blender until ingredients are fully combined and raspberries are liquified.