This is my favorite holiday salad. Always a hit and so easy to prepare. The slight sweetness in the dressing makes it also a favorite for children.
6 cups prewashed baby spinach
1/3 cup walnuts, chopped
1/3 cup dried cranberries
Raspberry Vinaigrette, to taste
Combine spinach, walnuts and cranberries in a large bowl. Feel free to add more walnuts or cranberries to taste. Toss with Raspberry Vinaigrette.
Option 1: For a special treat, toast the walnuts with maple syrup. In a small saute pan, toast walnuts on medium heat with a dash of syrup for no more than five minutes. Be careful not to burn.
Option 2: Toss in some chicken the next day for a great lunch salad.
YIELDS 4 SERVINGS
2 tablespoons raspberry vinegar
1/8 teaspoon salt
Freshly ground pepper, to taste
1/3 cup grapeseed oil, or organic canola oil
Whisk vinegar, salt and pepper in a small bowl. Slowly whisk in oil.
YIELDS 1/2 CUP