- Sponsored By: Nancy's® Specialty Foods
Make this easy summer salad with baby spinach and raspberry vinaigrette, perfect for lunch or dinner.
- 6 cups washed, well-dried baby spinach
- 4 Tbsp. raspberry vinegar (or to taste)
- 1 tsp. minced garlic
- 1/2 cup vegetable oil
- 1/2 tsp. Dijon mustard
- 1 tsp. sugar
- Salt and pepper to taste
Whisk vinegar, oil, mustard, garlic, sugar, salt and pepper together in a small bowl. Toss lightly with baby spinach. Serve alone or garnished with crumbled Roquefort cheese.