PP/PS Spinach Citrus Salad

Chef:  Terri Edwards
Makes:  6 Servings
Prep Time:  10 minutes

INGREDIENTS

Salad

• 1 10 oz bag of fresh spinach

• 1 c berries, grapes or 10 sliced strawberries

• 1 10 oz can mandarin oranges; or clementine oranges peeled and separated; or grapefruit sections

• 1 t sunflower seeds (plant strong only)

• 1 t brazil nuts; chopped (plant strong only)

Raspberry Vinaigrette

• 2 c fresh or frozen raspberries

• 2 t Dijon mustard

• 1-2 T balsamic vinegar

• 1 T fresh herbs, such as thyme or rosemary, freshly chopped (optional)

• 1 -2 T maple syrup or to taste

• ¼ t salt or to taste

• 14 t pepper or to taste

DIRECTIONS

Salad

1. Mix all the chosen salad ingredients above.

Raspberry Vinaigrette

1. Puree raspberries in a blender.

2. Remove and place in a bowl.

3. Whisk in mustard, vinegar, herbs (if using), maple syrup, salt and black pepper. Start with 1 T vinegar and add more after tasting. Adjust flavor with maple syrup, salt and black pepper.

4. Store in a covered container in the refrigerator.

TIPS

1. Leftover Raspberry Salad Dressing will keep for up to 3 days.

TERRI EDWARDS is a Licensed Food for Life Instructor and Educator.  Connect with Terri at her blog EatPlant-Based.com & blog.eatplant-based.com for her latest recipes and plant-based living tips. Follow her on FaceBook at (https://www.facebook.com/EatPlantBased/ )