raspberry spinach salad raspberry spinach salad Israeli Kitchen Raspberries and spinach make a splendid summer salad, topped off with a light lemon poppy dressing. (Photo: Jerry James Stone)

Raspberry spinach salad with lemon poppy dressing

The bright bounty of summer, all in one salad.

Print
  • Yield: Serves 2-3 with 1 cup dressing

Summer berries. I mean, do I have even say more than that? They are the best. And you don't have to do much to really appreciate just how delicious they are. This dressing for this recipe is a fairly standard lemon poppy seed dressing. It does highlight the raspberries and other ingredients well.

If you are stocking up on berries, be sure to watch this video. It will teach you how to keep berries fresh for weeks. Now that is important!

Ingredients

    Dressing:

  • 1/2 cup lemon juice
  • 2 teaspoons sugar
  • 1 teaspoon minced red onion
  • 1 garlic clove, minced
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon grapeseed oil
  • 1 tablespoon poppy seeds
  • 1/4 tablespoon white wine vinegar
  • Salad:

  • 4 ounces baby spinach
  • 4 ounces fresh raspberries
  • 1/2 ounce crumbled goat cheese
  • 1/4 cup pecans
  • 2 red onion slices, broken into rings
  • Pinch of salt
  • Cracked pepper

Directions

Combine all of the salad dressing ingredients into a mason jar, shake, and set aside.

Using a large mixing bowl, add the spinach. Add in 2 tablespoons of dressing and toss until the greens are fully coated, adding more dressing if desired.

Transfer to a salad bowl, add the raspberries, goat cheese, onions, and pecans. Sprinkle with a pinch of salt and cracked pepper.

Enjoy!

Related Topics: Salads

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen
comments powered by Disqus