Ingredients:
9 cups baby spinach, washed
3 cups fresh red raspberries, DIVIDED
2 tablespoons olive oil
3 tablespoons cider vinegar
4 teaspoons sugar
1/8 teaspoon salt
1/8 teaspoon pepper
Directions:
Set aside 1/4 cup raspberries and mash them; reserve juice and discard seeds. Add olive oil, vinegar, sugar and salt and pepper to the raspberry juice and whisk together until well-blended.
In a large salad bowl, gently toss baby spinach with the 2 3/4 cup unmashed raspberries.
Drizzle dressing over salad and gently toss to coat.
Servings: 12
Time preparation: 10 min.
Time total: 10 min.