Spinach Salad
Difficulty: easy
Prep Time: Fifteen Minutes
Total Time: 30 Minutes or Less
1⁄4 cup button mushrooms, quartered
1 tbsp butter
1 tsp soya sauce
1⁄4 tsp black pepper
1 cup baby spinach
1⁄4 cup diced feta cheese
1⁄4 cup sliced almonds
1⁄4 cup fresh raspberries for garnish
Vinaigrette:
1 cup oil
1⁄2 cup balsamic vinegar
1⁄4 cup fresh raspberries
3 tbsp white sugar
Pinch black pepper
1 tbsp butter
1 tsp soya sauce
1⁄4 tsp black pepper
1 cup baby spinach
1⁄4 cup diced feta cheese
1⁄4 cup sliced almonds
1⁄4 cup fresh raspberries for garnish
Vinaigrette:
1 cup oil
1⁄2 cup balsamic vinegar
1⁄4 cup fresh raspberries
3 tbsp white sugar
Pinch black pepper
Sauté mushrooms in butter, soya sauce and black pepper. Remove from heat and let cool. Toss with baby spinach, cheese and almonds. To make vinaigrette: Add to blender oil, balsamic vinegar, raspberries, sugar and pepper. Blend until smooth. Drizzle over salad and sprinkle fresh raspberries over top.
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