This article was written for Annabel & Grace, which is now part of Rest Less.
1 red onion
3 tbspn Raspberry vinegar
2 tbspn Olive Oil
100g feta cheese
1 bag of spinach
Handful of toasted pine nuts
150 g raspberries or a mix of raspberries and strawberries
Slice onion and put in Tupperware. Add 1 tbspn olive oil and 3 tbspn raspberry vinegar to tupperware, seal, give a good shake and put in fridge for as long as possible (overnight). Put spinach in bowl (tear up larger leaves), add 1 tbspn olive oil and toss. Add red onion with dressing. Scatter with crumbled feta cheese, pine nuts and raspberries. Serve and enjoy.