Summer Spinach Salad (Pampered Chef)

By mnhenselen

Ingredients

• 1 cup (250 mL) raspberries
• 7 cups (1.75 L) fresh baby spinach leaves
• 2 firm, ripe medium nectarines or peaches, sliced into thin wedges
• 1/3 cup (75 mL) toasted sliced almonds
• 3/4 cup (175 mL) raspberry vinaigrette

Preparation

Step 1

Rinse raspberries. Place in small colander of Salad & Berry Spinner; spin until dry and remove small colander.

Rinse spinach; spin until dry in large colander of Salad and Berry Spinner. Place spinach into serving bowl. Add nectarine slices, raspberries and almonds; toss gently. Drizzle with vinaigrette.


Yield:

6 servings of 1 cup (250 mL) plus 2 tbsp (30 mL) dressing