La Dolce Vegan!. Sarah Kramer

      

tsp salt

      In a large bowl, combine all ingredients and refrigerate for at least 1 hour before serving. Makes 4-6 servings.

      BABY SPINACH & APPLE SALAD WITH SWEET RED WINE VINAIGRETTE

      “I’m strong to the finich, ‘cuz I eats my spinach!” Popeye was right! Raw spinach is an excellent source of Vitamin C and is also rich in iron, calcium, potassium,and Vitamins A and B. Now if we could just get Olive Oyl to eat a little something. . . .

       Dressing:

      1

tbsp apple cider vinegar

      1

tbsp red wine vinegar

      

tbsp sweetener (e.g. sugar, maple syrup)

       2 tbsp olive oil

       2 tbsp oil (e.g. flax, hemp, grapeseed)

      

tsp paprika

       Salad:

       4 cups baby spinach, tightly packed

      

cup raisins

       1 large apple, finely sliced

      

cup pine nuts, toasted

      To prepare dressing: In a jar or dressing bottle, combine all ingredients. Cap and shake well. To prepare salad: Separate spinach into bowl(s). Garnish with raisins, apples, and pine nuts. Drizzle with vinaigrette just before serving. Makes 2 large or 4 small servings. Dressing makes approx.

cup.

      WOLFFIE’S SPINACH - WALNUT SALAD WITH RASPBERRY VINAIGRETTE

      Wolffie’s Raspberry vinaigrette is to die for. You’ll need a mesh strainer, but they’re easy to find. You can pick them up at any kitchen store or dollar store for a few bucks.

       Dressing:

       1 cup unsweetened frozen raspberries

       3 tbsp sugar

       2 tbsp olive oil

      1 tbsp flax oil (or hemp, grapeseed, etc.)

       1 tbsp red wine vinegar

      

tsp tamari

       Salad:

       4 cups baby spinach, tightly packed

       1 small red onion, finely chopped

      

cup walnuts, chopped and toasted

      In a medium saucepan, bring raspberries and sugar to a boil, stirring constantly. Boil for 1-2 minutes and remove from heat. Place a fine mesh strainer over a small bowl and strain the raspberry mixture, discarding the seeds. Add the oils, vinegar, and tamari; stir together well and refrigerate before serving. Prepare spinach and place into bowl(s). Garnish with onions and walnuts. Drizzle salad with vinaigrette. Salad makes 2 large or 4 small servings. Dressing makes approx.