Spinach Salad With Raspberries |
|
 |
Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
|
This recipe is from Mollie Katzen, author of Moosewood Cookbook . Ingredients:
1 medium small red onion, thinly sliced. |
10 oz. fresh spinach leaves, any variety |
1/2 pint fresh raspberries, or more to taste |
about 3 oz. goat cheese |
buttermilk-balsamic dressing, (also posted) |
freshly ground black pepper |
Directions:
1. In advance, boil about 1 1/2 quarts water. Place onions in a colander in the sink and douse them with the boiling water. Drain thoroughly, dry with paper towels and set aside.
2. Stem spinach, tear or chop leaves into fairly small piecesand place in a large salad bowl.
3. Add onion slices and raspberries. Crumble in goat cheese. Pour in a modest amount of dressing (jusy enough to coat all the spinach) and toss until everything is touched by the dressing.
4. Grind in some black pepper and serve immediately.
|
|