Spinach Salad Recipe
Shredded carrots, Granny Smith apples, sliced almonds, cranberries, topped with house raspberry vinaigrette
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Ingredients
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Salad
House Raspberry Vinaigrette
Method
Salad
- 1
Prepare spinach
Wash baby spinach thoroughly in cold water, spin dry or pat dry with paper towels, and place in a large salad bowl. Discard any thick stems or damaged leaves.
- 2
Prep apple
Core the Granny Smith apple and slice it thinly (about 1/8-inch). To prevent browning, toss the slices immediately with the lemon juice (about 1 tablespoon) until coated.
- 3
Shred carrots
Peel (if desired) and shred carrots using a box grater or food processor. Measure 1 cup of shredded carrots and add to the bowl with the spinach.
- 4
Toast almonds
Toast sliced almonds in a dry skillet over medium heat for 2–4 minutes, stirring frequently, until fragrant and lightly golden. Remove from heat and let cool slightly.
- 5
House Raspberry Vinaigrette
- 6
Make vinaigrette
In a blender or food processor combine raspberries (fresh or thawed if frozen), red wine vinegar (3 tablespoons), honey (2 tablespoons), Dijon mustard (1 teaspoon), salt (3 teaspoons), black pepper (1 teaspoon) and lemon juice (1 tablespoon). Blend until smooth.
- 7
Emulsify
With the blender running on low speed, slowly drizzle in the olive oil (1 cup) until the dressing is emulsified and slightly thickened. If the dressing is too thick, add water 1 tablespoon at a time (up to 2 tablespoons) until desired consistency is reached.
- 8
Taste and adjust
Taste the vinaigrette and adjust seasoning as needed — add more honey for sweetness, vinegar for acidity, or salt and pepper to preference. If you prefer a smoother dressing, strain through a fine mesh sieve to remove seeds.
- 9
Dress salad
Just before serving, drizzle about 3–4 tablespoons of the raspberry vinaigrette over the assembled salad (or more to taste). Toss gently to coat leaves evenly. Serve any remaining dressing on the side.