Raspberry and Almond Salad with Raspberry Vinaigrette

Summer is the best time of year for vegetarians. There is so much fresh produce available and so many choices for adding to salads.
Fresh raspberries are starting to come in now! Like most berries, they do not keep well. Store them in the fridge for no more than a day or two and do not wash them until you are ready to eat them.
While they are great in cobblers and other desserts, the way to get the most nutritional benefit from them is raw. They are great sprinkled on cereal, in salad, or just eaten by the handful. They take me back to my childhood when we picked wild raspberries. We ate as many or more than we brought home with us.
Raspberries are a superfood. They are packed with antioxidants, containing almost 50% more of them than strawberries. They also contains lots of vitamin c, folate, magnesium and potassium.


For this salad I used baby spinach and red and green leaf lettuces. I sprinkled sliced almonds and raspberries over it and used the following vinaigrette.

Raspberry Vinaigrette

Combine:

3 T. raspberry balsamic vinegar

2 T. olive oil

1 T. honey

pinch of sea salt

Mix well, refridgerate any leftover dressing.