The ‘pink’ in the vinaigrette is all thanks to pureed red onion … a delicious contrast to the sweetness in the berries. …a lovely luncheon salad.
Pink Spinach Salad
Number of Servings: 4
Salad Ingredients:
3-4 cups of fresh spinach leaves
Fresh basil or mint leaves
4-5 fresh radishes, thinly sliced
½ of a red pepper, thinly sliced
¼ of a red onion, thinly sliced, or minced
1 cup of fresh raspberries or strawberries
Pink Vinaigrette:
¼ of a red onion, roughly chopped
1 clove of garlic, roughly chopped
2 teaspoons (10 mL) coarse-grained or Dijon mustard
2 tablespoons (30 mL) red wine vinegar
2 tablespoons (30 mL) maple syrup or honey
½ cup (125 mL) vegetable or grapeseed oil
Sea salt; freshly ground black pepper
Method:
- Place all salad ingredients in a large bowl.
- Make vinaigrette: In a food processor place the red onion, garlic, mustard and maple syrup/honey. Process for 10 seconds.
- With the processor running, drizzle in the oil. Process for 10 seconds until thick and creamy.
- Season to taste. Pour some of the dressing over the spinach and gently toss to mix. This recipe makes enough for two salads – keep the remaining dressing for another day.
Questions and comments are always welcome alex@chilipeppersandpears.com
