This is a great way to use the seasons first spinach. Personally I like to keep things simple when it comes to a green salad. Limited fresh and vibrant ingredients with a bright vinaigrette is the best way to enjoy them. This salad is a perfect lunch salad. I try not to mix animal protein with fruit as it can impair digestion, so I would tend not to have this salad as a dinner salad. If you have access to fresh thyme I would suggest using fresh as is really imparts such lovely flavour to this salad.
Place all of your viniagrette ingredients in a glass jar and shake vigorously until ingredients are well combined. Place your spinach in a medium bowl. Just before serving shake the vinaigrette again and pour it over the spinach. Toss gently. Sprinkle with the pumpkin seeds. Add the raspberries to each individual salad serving just before you serve them.
Ingredients
Directions
Place all of your viniagrette ingredients in a glass jar and shake vigorously until ingredients are well combined. Place your spinach in a medium bowl. Just before serving shake the vinaigrette again and pour it over the spinach. Toss gently. Sprinkle with the pumpkin seeds. Add the raspberries to each individual salad serving just before you serve them.