Spinach Salad With Raspberries Goat Cheese & Hazelnuts Recipe

Cooking Directions

• STEP 1.Start by washing and drying the spinach leaves thoroughly.
• STEP 2.In a large bowl, combine the spinach, raspberries, crumbled goat cheese, and chopped hazelnuts.
• STEP 3.In a separate small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper to make the vinaigrette.
• STEP 4.Drizzle the vinaigrette over the salad and toss gently to coat all the ingredients.
• STEP 5.Serve the salad immediately and enjoy!

Cooking Tips

• Make sure to use fresh and ripe raspberries for the best flavor.
• To make the salad more filling, you can add grilled chicken or shrimp.
• If you don't have hazelnuts, you can substitute them with almonds or walnuts.

Storage and Serving

• This salad is best served immediately after preparing to maintain the freshness and crunchiness of the ingredients.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 1 day.
• Before serving the leftovers, give the salad a quick toss to redistribute the dressing.