3 tablespoons olive oil
2 tablespoons raspberry vinegar
1/4 cup fresh organic raspberries, crushed to a puree
8 cups organic baby spinach
2 cups fresh organic raspberries
4 tablespoons walnuts, crushed
1/2 organic red onion, finely chopped
3 organic kiwis, peeled and sliced
Sea salt and freshly ground black pepper to taste
In a small bowl, combine all the ingredients for the vinaigrette: olive oil, vinegar, and crushed raspberries. Combine well. Season to taste with salt and pepper.
In a large salad bowl, combine the remaining ingredients: spinach, raspberries, walnuts, kiwis and onion.
Drizzle with the dressing, toss well and serve.
Recipe inspired by: Paleo Leap