Why not enjoy a salad every day? Spinach Salad with Pears, Brie and Raspberries, has a raspberry vinaigrette and is a perfect complement to grilled meats.
As an added benefit, spinach is a potassium all-star. According to an article in the Toronto Star, potassium is a mineral that actively lowers blood pressure (in part by buffering salt’s efforts to jack it up) and it helps with nerve functioning and muscle control (and we need all the help we can get at the gym).
Even though yesterday was the first day of spring, it sure didn’t feel like it. Fire up the barbecue for some grilled burgers and add a little spinach, pears, brie and raspberries and you will feel that spring is just around the corner.
Spinach Salad with Pears, Brie and Raspberries
Serves | 4 |
Ingredients
Garnish
- fresh raspberries
- toasted pine nuts or slivered almonds and/or toasted sesame seeds
Salad Ingredients
- 1 10 oz (283 g) fresh spinach
- 2 ripe pears (cored and thinly sliced)
- 1 small round of brie (room temperature, peeled and diced.)
Dressing
- 3 Tbsp raspberry vinegar
- 5 Tbsp olive oil
- 1 Tsp sugar
- 1/2 cup fresh raspberries (when mashed should be about 1/4 cup or substitute 1 tbsp seedless raspberry jam)
Directions
Dressing | |
Whisk or blend ingredients together and refrigerate until ready to serve | |
Assemble the Salad | |
Wash spinach and remove any long stems. Spin dry in a lettuce spinner and wrap in a tea towel (to wick away the moisture). Store in the refrigerator until ready to use. | |
Divide the spinach among 4 plates. Garnish with pears, cheese, raspberries and a sprinkle of toasted seeds and/or nuts. Drizzle with dressing. |