Welcome the sun and warm weather with this sweet and sunny salad! From the bright red berries, the sweet dressing, and the candied almonds -you’re gonna start to wonder how a salad so sweet (and delicious) can be soo good for you!
Salad isn’t supposed to taste this good after all.
But I insist -it is!
All that spinach isn’t just sitting there looking pretty! Spinach is a major superfood loaded with nutrients important for skin, hair, and bone health. Not only that, I heard that after you eat some you acquire a secret strength… enough to defeat your worst enemies in a single (…okay, a few) punches!
Don’t believe me? Just ask Popeye.
(and if you don’t know what I’m talking about, you definitely need to watch this!).
If that’s not a good enough reason to eat spinach then I don’t know what is!
So thanks to its valuable nutrients, sweetness (and not to mention the strength acquired after eating spinach), this lovely little salad makes the perfect addition to any meal -from patio lunches to candlelight dinners. Speaking of which, it’s a real easy dish to make your sweetie after they’ve had a long day. Just a hint-ity hint hint to you romantics out there!
What are we waiting for? Turn up “The Boys of Summer” by Don Henley and let’s get started!
Spinach Raspberry Salad
Serves: 8 Prep Time: 15 minutes Total Time: 15 minutes
- 1lb (16 ounces, or approximately 10 cups) of baby spinach, washed
- 2 cups of raspberries, washed
- 0 – 1/4 cup of red onion, thinly sliced (depending on how much you want to kiss your sweetie later. I used an 1/8th of a cup …cause I only kinda wanted to…aha)
- 1/4 cup of sugar
- 1/2 cup of olive oil
- 1/4 cup of red wine vinegar
- 1/4 teaspoon of paprika
Start with the candied almonds. Begin by combining almonds, brown sugar, water, vanilla, and salt in a small saucepan. Turn the burner to medium heat and stir constantly for 2-3 minutes or until the almonds are evenly covered and most of the water has boiled off.
Remove from heat and spread out almond slices on a layer of wax paper. Allow to cool while you work on the rest of the salad.
P.s. These make a tasty snack! If you’re anything like me, you’re gonna wanna make extra!
Just a side note: The almonds will be slightly sticky if made right before mixing the salad. I think it’s great, as it sticks to the leafy greens! However, if you don’t want that, make the candied nuts an hour or so before preparing the salad to allow the almonds to cool thoroughly.
In a jar or other container combine sugar, olive oil, vinegar and paprika. Shake well until evenly mixed. Set aside.
In a large bowl combine together all the ingredients that make up the raspberry salad base. Add the dressing and candied almonds. Toss until the leafy greens are evenly coated.
Dish up and enjoy!