Raspberry Spinach Salad with Macadamia Nuts

For those of you, who cannot just eat a dark green salad and actually enjoy it ( I know many people…including myself quite some time ago who simply will not do it.)  Do not fret.  There are so many things you can just plop on your green leaves, and make it super tasty.  However, you cannot just plop anything.  Your salad should have a theme of some kind to make sure all of the flavors are cohesive, and do not taste like a trash compactor in your mouth ( ok, sorry that was gross and uncalled for, but true).  The theme to this salad is tangy raspberry, with a great raspberry vinaigrette with a slight crunch from the macadamia nuts, and freshness from the purple onion…that there is a good salad if I do say so myself!

Enjoy!

Raspberry Spinach Salad with Macadamia Nuts
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Prep Time
5 min
Cook Time
5 min
Prep Time
5 min
Cook Time
5 min
Ingredients
  1. 4 Cups fresh spinach
  2. 1/4 Cup raspberry vinaigrette ( find the link on the paragraph above)
  3. 1/4 Cup toasted macadamia nuts
  4. 1/2 Purple onion sliced thin
  5. Raspberries to garnish
Instructions
  1. Place macadamia buts on medium heat until slightly browned
  2. Slice onions thin
  3. Place on a flat large place or shallow bowl, toss all ingredients together, and add the dressing
  4. Enjoy!
http://lettuceeatveggies.com/

Make sure and toast the macadamia nuts until they have a slight brown to them. The toastiness and crunch adds so much to the salad.
Thinly slice the onion, and add as much as you would like…remember this is your salad, so add as much of anything as you want!

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