Raspberry and Baby Greens Salad
Raspberry season in Western Canada is late spring until the markets no longer have any in the fall. It’s hit and miss by fall if our local market has picked enough to share daily; but when they do, the taste is just as good. Incredible.
Raspberry and Baby Greens Salad
We love this salad. It serves 1 for a meal (add chicken) and 2 as an appetizer. Raspberry Vinegar is a bit sweeter, a nice change from Red Wine Vinegar and the heavier salads of winter.
Ingredients
Salad
- 4 cups (55 gr) baby greens
- ½ cup (60 gr) raspberries
- 1 TBSP (7 gr) Three Farmers Crunchy Little Lentils
Vinaigrette
- 2 TBSP vegetable oil
- 1 TBSP raspberry vinegar
- 1 tsp. (4 gr) sugar
- 1 tsp poppy seeds
- 1/8 tsp GF Worcestershire Sauce
Instructions
- Mix vinaigrette ingredients in a jar with tight fitting lid. Set aside until ready to serve.
- Place greens or spinach on a platter or 2 individual plates.
- Shake dressing and toss with greens. Top with Crunchy Little Lentils and then the raspberries.
- *We are Peanut and Tree Nut Free: this would be a perfect salad to add slivered almonds if you like them. Just count the Carbs. Having said that, these Three Farmer’s Crunchy Little Lentils are delicious on salads.
Notes
This salad is best paired with white wine. The sweet raspberries and dressing shine with a Pinot Gris or Rose.
We’ve paired:
• Gray Monk Pinot Gris
• Upper Bench Pinot Gris
• Quails Gate Rose