This salad is made with spinach, strawberries, brie, and a raspberry vinaigrette dressing. It is wonderful at Easter.
We had a salad like this at the St. Paul Hotel many years ago, and Lesley created her own version at home. She has substituted fat free Rasberry dressing nicely.
- 1 package fresh spinach – washed, stemmed
- 1 quart strawberries, stemmed, washed and halved
- 1 wedge brie cheese (approx 4 inch wide) ? 8 oz. cut into 3/4 inch pieces
- 1/2 cup olive oil
- 1 cup rasberry vinegar
- 1 T dijon mustard
- 1 clove garlic, minced
- black pepper to taste
- 1 T. poppyseeds
- 2 T. raspberry jam
Whisk ingredients of vinaigrette together.
Mix the salad ingredients and toss with the dressing.
Mix ingredients for salad toss with dressing.
This work by Lesley Atwood is licensed under a Creative Commons Attribution 3.0 United States License.