Lettuce and spinaches salad with raspberries vinaigrette
25
10
4
No
Ingredients
- 150 ml (2/3 cup) of fresh and trimmed spinaches
- 150 g (2/3 cup) of lettuce
- 2 finely sliced green apples
- 125 ml (1/2 cup) of non-salted cashew
- 1 onion
- 500 ml (2 cups) of raspberries
- 65 ml (1/4 cup) of raspberries vinegar
- 30 ml (2 tablespoons) of sugar
- 125 ml (1/2 cup) of canola oil
- Salt and pepper
Preparation
Side-by-side mode
- In a large bowl, mix lettuce, spinach and apples.
- For the vinaigrette, simmer the onion in a pan at low heat. Add the raspberries and let them reduce into a puree. Add the vinegar and sugar and reduce for 2 minutes. Set aside.
- Once the vinaigrette preparation has cooled down, add oil and vigorously whisk until homogenization.
- Pour vinaigrette over the salad and garnish with cashews.
Did you know that...
Fresh raspberries can be kept for 2 to 3 days in the refrigerator.
See the productYou may also like
20
6
Budget
