Here are some notes on recipe tips, substitutions/additions, storing the recipe, and what to pair the salad with.

Tips to Make This Spinach Raspberry Salad Great!

Get fresh produce. Look for bright and plump raspberries, crisp lettuce, and cucumbers.  Use kitchen gadgets like a food processor* and garlic peeler* to easily blend the dressing. Keep the salad separate from the dressing. An undressed salad will last longer than a salad that has a vinaigrette on it. So keep your salad dry until you are ready to eat.

Salad Substitutions

The recipe will taste great as is, but if you want to change something here are some ideas.  If you cannot find fresh raspberries thawed frozen ones will also do.  If you don’t like blackberries you can use blueberries and strawberries instead. This will give you another pop of color. If you want to sweeten your dressing you can add a tsp of honey or maple syrup. Or if you don’t have time to puree raspberries you can get a store-bought no-added sugar jam*, raspberry vinegar, or vinaigrette instead. Apple cider vinegar can also be used in place of balsamic vinegar. Regular olive oil can also be subbed in for extra virgin.  If you want a different leafy green arugula is a great option to use. This recipe is normally made with a food processor but you can also use an immersion* or regular blender*. If you don’t have any of these you can just mince the dressing ingredients and mix it all together with a whisk*. This may take a bit longer but will make a nice dressing

Salad Additions

For me, this recipe is sweet enough on its own. However, if you want extra sweetness you can add a tsp of maple syrup, brown sugar, or raw honey. For a spicier dressing, you can add a teaspoon of Dijon mustard or a dash of black pepper. Some spinach-raspberry salad recipes will call for cheese, however, I cannot have too much dairy. So I will forgo this ingredient. If  I am in the mood for cheese I will add a slice or two of avocado as a good replacement.  Nuts and seeds can also add a nice crunch as well as a good source of protein. All of these additions will change the nutritional content of the salad.

What To Do With Leftovers

If you have any leftovers you can put them in a resealable container and place them in the fridge. If you can keep the salad separate from the dressing that will keep it fresher for longer.  Dry salad will last for about three to five days in the refrigerator. Dressed salad may not last as long since it could get wilted faster. Salad dressing can be saved for up to seven days. It can also be frozen, but this may change the consistency so it’s not really recommended. If you have any salad left it's best to keep it in the fridge.

What To Serve With This Spinach Raspberry Salad

The spinach raspberry salad is meant to be an appetizer or side dish but if you add a protein like grilled chicken, salmon, or beans it can be a full meal. Nuts and seeds can also make this salad a little more filling.

Nutritional Information

For this recipe, the salad and dressing nutritional information are separated. The serving size for the salad is 1 cup and the serving size for the dressing is 2 tablespoons. See the corresponding food labels below. *Nutritional information is estimated using Nutrifox nutrition label maker* Spinach Raspberry Salad Nutritional Label Raspberry Balsamic Vinaigrette Nutritional Label