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:

1. Place all salad ingredients in a large bowl.
2. Make vinaigrette: In a food processor place the red onion, garlic, mustard and maple syrup/honey. Process for 10 seconds.
3. With the processor running, drizzle in the oil. Process for 10 seconds until thick and creamy.
4. 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 ^[1]