Strawberry Spinach Salad with Fresh Raspberry Vinaigrette
Recipe type: Salad
Prep time: 
Total time: 
Serves: 6
  • 5 –8 ounces of fresh spinach
  • 1-pint strawberries, hulled and sliced
  • ½ cup walnuts or pecans, chopped
Fresh Raspberry Vinaigrette Ingredients
  • ½ cup raspberries, fresh or frozen
  • ¼ cup apple cider or balsamic vinegar
  • 2 tsp. sugar
  • 2 tsp. Dijon mustard (or 1 teaspoon dry mustard)
  • ¼ cup vegetable oil
  • 2 tablespoons raspberry yogurt
  • salt and pepper to taste
  1. In a large bowl, toss spinach, strawberries, and nuts.
  2. Add raspberries, vinegar, sugar, mustard to a blender or food processor and puree until smooth. Transfer to a Mason jar or cruet.
  3. Slowly add oil until well combined.
  4. Stir in the yogurt until completely incorporated.
  5. Add salt and pepper to taste.
  6. Plate the salads. Drizzle the dressing over each salad.
Note: If I am serving this salad to a large crowd, I coat the salad with Raspberry Vinaigrette Dressing If it is just my family, I serve the dressing on the side, because once the salad is coated with dressing, the uneaten spinach will wilt and then I can’t have the leftovers for lunch.
Recipe by Premeditated Leftovers™ at