As winter continues to drag on here in the Northeast, I am looking forward quite impatiently to warmer weather. This salad reminds me of spring: fresh spinach and mushrooms topped with a delightfully sweet raspberry dressing. A dear friend shared the recipe with me years ago, and it’s the perfect treat for a healthy, gluten free lunch or a side salad at dinner. Enjoy!
Recipe for Tossed Salad with Raspberry Dressing:
Rinse spinach. Wash and slice mushrooms. Rinse raspberries.
Combine spinach, mushrooms and 1 cup of the raspberries in a salad bowl.
Next mash the remaining 1/4 cup of raspberries with the back of a spoon in a strainer over a small bowl or pitcher. Reserve juice, discard seeds.
Whisk vinegar, oil, salt, pepper and stevia with the raspberry juice. Drizzle over the salad. Gently toss. Serves 6
Approximate preparation time: 15 minutes
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