I love to make this salad in the summer and have it for lunch at work. It's light, healthy, and really tasty!
Ingredients:
1 bunch fresh spinach, stems removed
3 ounces goat cheese (Vermont Creamery is my favorite)
1 cup fresh berries (strawberries, blueberries, raspberries, blackberries)
1/2 cup pecans
2-3 tablespoons raspberry vinaigrette (see below)
Raspberry Vinaigrette:
1 pint raspberries
1/2 cup olive oil
1/2 tablespoon balsamic vinegar
1 clove garlic, mixed
salt and pepper, to taste
Preparation:
1. To make dressing, blend raspberries in a food processor or blender. Put blended raspberries through a mesh strainer to remove seeds.
2. Mix raspberry puree with olive oil, balsamic vinegar, garlic, salt and pepper and set aside.
3. Toast pecans in a skillet and set aside to cool.
4. Toss spinach, goat cheese, berries, pecans and dressing to make salad.
Ingredients:
1 bunch fresh spinach, stems removed
3 ounces goat cheese (Vermont Creamery is my favorite)
1 cup fresh berries (strawberries, blueberries, raspberries, blackberries)
1/2 cup pecans
2-3 tablespoons raspberry vinaigrette (see below)
Raspberry Vinaigrette:
1 pint raspberries
1/2 cup olive oil
1/2 tablespoon balsamic vinegar
1 clove garlic, mixed
salt and pepper, to taste
Preparation:
1. To make dressing, blend raspberries in a food processor or blender. Put blended raspberries through a mesh strainer to remove seeds.
2. Mix raspberry puree with olive oil, balsamic vinegar, garlic, salt and pepper and set aside.
3. Toast pecans in a skillet and set aside to cool.
4. Toss spinach, goat cheese, berries, pecans and dressing to make salad.