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
Who can argue with a spinach salad?
Ingredients
- 250 g fresh spinach
- 2 pears - ripe, cored, and sliced
- 1 round brie - small, room temperature, peeled and diced
Garnish
- 50 g raspberries - fresh
- 50 g pine nuts - toasted (can substitute slivered almonds)
Dressing
- 3 tbsp raspberry vinegar
- 5 tbsp olive oil
- 1 tsp white sugar
- 1/4 cup raspberries - mashed, can be fresh or frozen
Instructions
Dressing
- Whisk or blend ingredients together and refrigerate until ready to serve
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.