Yield: 4 servings
INGREDIENTS:
Vinaigrette
3 tbsp olive oil
2 tbsp raspberry vinegar
1/4 cup fresh raspberries, crushed to a puree
Salad
8 cups baby spinach
2 cups fresh raspberries
4 tbsp walnuts, crushed
½ red onion, finely chopped
3 kiwis, peeled and sliced
Sea salt and freshly ground black pepper to taste
DIRECTIONS:
- In a small bowl, combine all the ingredients for the vinaigrette: olive oil, vinegar and crushed raspberries.
- Season to taste with salt and pepper.
- In a large salad bowl, combine the remaining ingredients: spinach, raspberry, walnuts, kiwis and onion.
- Drizzle with the dressing, toss well and serve.