Spinach Salad With Raspberry Vinaigrette
This spinach salad with raspberry vinaigrette is very simple to make, light, fresh and delicious!
Happy Monday guys!
How was your weekend? How was Easter?
As I mentioned before I celebrate Easter a week later so I still have time to get ready !
In case you over ate this weekend, I have a recipe for a light and fresh salad for you today.
It is very easy to put together and the creamy homemade raspberry vinaigrette is what makes is even more delicious.
I made the dressing in my blender and it only took me 2 minutes to do it. No need to extract the juice from raspberries, you blend everything together. Super creamy and definitely on the healthy side, plus no preservatives. You can store it in the fridge for up to 5 days.
I also added fresh raspberries in the salad, which is perfect for spring and summer. Also – avocados, they made the salad’s texture more smooth and creamy.
I also used feta cheese, but you can use other cheese of your choice. Added some crunchy pecans, just to finish the salad.
Ideally, I would make this salad with mixed greens (arugula, swiss chard, radicchio, spinach), but I could not find fresh enough greens for my taste last week, so I just used baby spinach.
And since I usually make this kind of salad for lunch or light dinner, I would recommend that you add some kind of protein, like chicken. It just makes it more filling.
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- ½ cup water
- ¼ cup olive oil
- ¼ cup red wine vinegar
- 2 Tbsp agave nectar or honey
- ½ tsp Dijon mustard
- ½ tsp salt
- 1 cup fresh raspberries
- 4 cups baby spinach (or mixed greens), washed
- 2 (6 oz each) grilled chicken breasts, grilled and sliced
- 1 avocado, sliced
- ½ cup fresh raspberries
- 2 tbsp pecans
- 4 tbsp crumbled feta cheese
- Add all ingredients to the jar of a blender and secure lid. Pulse a few times until smooth.
- Divide spinach between 2 bowls. Add chicken, raspberries and avocado. Top with pecans and feta cheese. Add dressing and serve.
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