Spinach Salad with Raspberries & Thyme Balsamic vinaigrette | The Rocks and Dirt Bakery
This is a great way to use the seasons first spinach. Personally I like to keep things simple when it comes to a green salad. Limited fresh and vibrant ingredients with a bright vinaigrette is the...
Ingredients
- 8 cups Unpacked Spinach, chopped if leaves are large
- ⅓ cup Pumpkin Seeds
- 5 oz Raspberries
- ¼ cup Balsamic Vinegar
- ¼ cup Extra Virgin Olive Oil
- 1 tbsp Fresh Thyme Leaves, chopped
- ½ tbsp Raw Honey
- 1 tsp Dijon Mustard
- ¼ tsp Sea Salt
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