Tossed Salad with Gluten Free Raspberry Dressing
How to make a deliciously sweet raspberry dressing for a simple spinach and mushroom salad.
- 1/2 pound of Spinach
- 8 ounces of mushrooms
- 1¼ cup raspberries divided (we like Driscoll's)
- 2 tablespoons Bragg's Apple Cider vinegar
- 2 tablespoons extra virgin olive oil
- 1/8 teaspoon salt
- dash of pepper
- 1 g Stevia
Rinse spinach. Wash and slice mushrooms. Rinse raspberries.
Combine spinach, mushrooms and 1 cup of the raspberries in a salad bowl.
Next mash the remaining 1/4 cup of raspberries with the back of a spoon in a strainer over a small bowl or pitcher. Reserve juice, discard seeds.
Whisk vinegar, oil, salt, pepper and stevia with the raspberry juice. Drizzle over the salad. Gently toss.