SPINACH AND RASPBERRY SALAD
w/ Raspberry Vinaigrette
When you want a simple yet spectacular salad in record time, this five ingredient creation (plus the vinaigrette) is ideal. It comes together in a flash and tastes like it was made by a gourmet chef. Sure you can add extras like creamy avocado and crunchy,red onions. yet it's just great as is.
INGREDIENTS:
6 cups organic baby spinach
1/3 cup vegan feta cheese, crumbled
1 cup fresh or frozen raspberries
1 cup almonds, roughly chopped
¼ cup maple syrup
DIRECTIONS:
1. Arrange spinach in bowls, topping each with feta and a sprinkle of berries.
2. Heat a cast iron pan on medium heat and lightly toast almonds. Pour in syrup and stir to coat the nuts.
3. Remove from heat as the syrup begins to crystallize. Set aside to cool.
RASPBERRY VINAIGRETTE
2 tsp red onion, finely minced
1 tbsp Maison Orphee Dijon
4 tbsp raspberry vinegar
1 tsp locale raw honey
½ cup fresh orange juice
½ cup Masion Orphee olive oil
1 tbsp fresh snipped mint, optional
¼ cup raspberries, mashed
Sea salt, freshly ground pepper, to taste
1. Mix together onion, Dijon, vinegar, honey and juice. Pour in the oil while whisking. Season to taste.
2. Stir in the mint and raspberries.
3. Drizzle vinaigrette over salad, top with the toasted almonds and enjoy.
Fabulous products at: www.maisonorphee.com Use Teri15 for a 15% discount when ordering online
w/ Raspberry Vinaigrette
When you want a simple yet spectacular salad in record time, this five ingredient creation (plus the vinaigrette) is ideal. It comes together in a flash and tastes like it was made by a gourmet chef. Sure you can add extras like creamy avocado and crunchy,red onions. yet it's just great as is.
- Side salad
- Vegan, Dairy and Gluten Free
- Prep time: 10 minutes
- Serves 4
INGREDIENTS:
6 cups organic baby spinach
1/3 cup vegan feta cheese, crumbled
1 cup fresh or frozen raspberries
1 cup almonds, roughly chopped
¼ cup maple syrup
DIRECTIONS:
1. Arrange spinach in bowls, topping each with feta and a sprinkle of berries.
2. Heat a cast iron pan on medium heat and lightly toast almonds. Pour in syrup and stir to coat the nuts.
3. Remove from heat as the syrup begins to crystallize. Set aside to cool.
RASPBERRY VINAIGRETTE
2 tsp red onion, finely minced
1 tbsp Maison Orphee Dijon
4 tbsp raspberry vinegar
1 tsp locale raw honey
½ cup fresh orange juice
½ cup Masion Orphee olive oil
1 tbsp fresh snipped mint, optional
¼ cup raspberries, mashed
Sea salt, freshly ground pepper, to taste
1. Mix together onion, Dijon, vinegar, honey and juice. Pour in the oil while whisking. Season to taste.
2. Stir in the mint and raspberries.
3. Drizzle vinaigrette over salad, top with the toasted almonds and enjoy.
Fabulous products at: www.maisonorphee.com Use Teri15 for a 15% discount when ordering online