Spinach salad with home made raspberry vinegar dressing
5 ounces (about 5 cups) spinach
⅓ cup raspberries
¼ cup sun flower seeds (unsalted)
2 ounces chilled feta or goat cheese, crumbled (about ⅓ cup)
6 ounces (1 1/2 cups) raspberries fresh OR frozen and thawed
1/2 cup extra-virgin olive oil or another light, neutral oil
3 tablespoons red wine vinegar
1 tablespoon freshly-squeezed lemon juice
1 to 2 tablespoons honey more or less, to taste, depending on sweetness of berries
1/4 teaspoon garlic powder
1/4 to 1/2 teaspoon salt start with 1/4 teaspoon, taste, and add an additional 1/8 teaspoon at a time until the flavors pop…1/4 + 1/8 teaspoon was perfect for me
Freshly-ground black pepper to taste
Add raspberries, olive oil, vinegar, lemon juice, honey, garlic powder, salt, and pepper to mini food processor (or full-sized food processor or blender). Process for 1 minute or until all ingredients are smooth and fully pureed. Taste and adjust honey and/or salt, if necessary. If you prefer (it probably won’t be necessary), strain vinaigrette through a fine mesh sieve. Serve immediately or store in a tightly-sealed container in the refrigerator for up to 10 days.
Drizzle the salad with just enough dressing to lightly coat the leaves once tossed (you probably won’t need all of it). Gently toss to mix all of the ingredients and serve!