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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Dark green spinach leaves provide a rich backdrop for brilliant raspberries, cubed watermelon and sliced almonds in this eye-appealing salad. The light vinaigrette is the perfect way to dress up summer's finest produce. Ingredients:
poppy seed vinaigrette: |
1/2 cup white wine vinegar |
1/2 cup sugar |
1/2 teaspoon ground mustard |
1/4 teaspoon onion powder |
1/2 teaspoon salt |
1/2 cup vegetable oil |
1/4 cup chopped onion |
1 teaspoon poppy seeds |
salad: |
1 package (6 ounces) fresh baby spinach, torn |
2 cups seeded cubed watermelon |
1 cup halved green grapes |
1 cup fresh raspberries |
1/4 cup sliced almonds |
Directions:
1. In a blender, combine the vinegar, sugar, mustard, onion powder and salt. Cover and process until sugar is dissolved. Continue processing while adding oil in a steady stream. Add onion and poppy seeds; process until blended.
2. In a large salad bowl, combine the spinach, watermelon, grapes and raspberries; sprinkle with almonds. Serve with vinaigrette. Yield: 8 servings (about 1 cup vinaigrette).
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