Spinach Salad with Raspberry Vinaigrette
Pairs Well With
2 ½ Tablespoons Raspberry Vinegar
3 Tablespoons extra virgin olive oil
5 oz (8 cups) baby spinach
½ lb strawberries, cut lengthwise in thick slices or raspberries
½ cup pecans halves toasted and cooled
In a small bowl, whisk vinegar together with ¼ teaspoon salt and 1/8 teaspoon freshly ground black pepper; add olive oil in a thin stream, whisking well. Put spinach, berries, and pecans in a large bowl, toss together with just enough vinaigrette to coat lightly.