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Spinach, Raspberry and Feta Salad

Step 1
Place the oil, vinegar, mustard and sugar in a small screw-top jar. Season with salt and pepper. Shake well to combine.

Step 2
Use a zester to zest the lemon. (Alternatively, use a vegetable peeler to peel the rind. Use a small sharp knife to remove white pith and cut rind into very thin strips.)

Step 3
Place the spinach in a large bowl. Sprinkle with the lemon rind, raspberries, pecans and feta.

Step 4
Drizzle the dressing over the salad. Toss gently to combine.

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– Ingredients –

60ml (1/4 cup) olive oil

1 tablespoon red wine vinegar

1 teaspoon Dijon mustard (see note)

1/2 teaspoon caster sugar

1 lemon

100g baby spinach leaves

1 x 120g punnet fresh raspberries

45g (1/3 cup) coarsely chopped pecans

100g Persian feta, drained, crumbled

– Author – View on author website Purchase Ingredients