Raspberry Vinaigrette Salad
Tools
Ingredients
Serving
ml 60
fresh lemon juice
ml 60
balsamic vinegar
160 g
fresh raspberries
1
small slice of red onion
4 tsp
pure maple syrup, plus more to taste
1 tsp
dijon mustard
tsp 1/2
sea salt, plus more to taste
tsp 1/4
freshly ground black pepper, plus more to taste
120 ml
extra-virgin olive oil
g 120
arugula (rocket)
208 g
baby spinach
1
green apple, cored, and thinly sliced with a mandoline
1
sliced red onion, cut into small half moon pieces
150 g
crumbled feta
140 g
blanched slivered almonds
30 g
shelled hemp seeds
Step by step
To make the dressing, place the lemon juice, balsamic vinegar, raspberries, onion, maple syrup, mustard, salt, and pepper into the blender jar of the KitchenAid® Power Plus® Blender.
Secure the lid process starting on speed 1 and gradually increasing to speed 3 for about 10 seconds until pulverized. Keep the machine running, and remove the center lid cap.
Slowly pour the olive oil in through the center opening in one steady stream, and process for a further 10 seconds until emulsified.
Pour the dressing into a small serving jug.
In a large salad bowl, gently toss the salad ingredients together, and serve the salad family style, passing the dressing at the table.