Tuesday, March 30, 2010

Yummy Salad to Celebrate Spring

Here is a recipe to a delicious, healthy salad that shouldn't be bad on the wallet, either!
Baby Spinach Salad with Raspberry Vinaigrette

The tip posted on their website is to make a little exta and leave dry (without dressing) and pack for lunch the next day.
I think this would be good with some grilled chicken on the side as well. Your whole family could enjoy this one.

Here is the recipe for the Raspberry Vinaigrette:
2 Tablespoons Raspberry vinegar
1/8 tsp. salt
Freshly ground pepper, to taste
1/3 cup grapeseed oil or canola oil

Whisk vinegar, salt, and pepper in a small bowl. Slowly whisk in oil.
Cover and refridgerate for up to 1 week.

This salad makes me think of fresh air and spring time. It would be lovely to eat this weekend for your Easter dinner, too!

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