April 29, 2013

This article was written for Annabel & Grace, which is now part of Rest Less.

I tasted this salad as a starter in a restaurant in London so when I came home I tried to replicate it and having served it to my fellow Countrywives they think I must share it with all our readers as it really is delicious.

Ingredients:download (4)

1 red onion

3 tbspn Raspberry vinegar

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 tupperwareseal, 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.

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