Raspberry Spinach Salad

This simple spinach salad has a perfect balance of sweet and salty. Raspberries, Kalamata olives and a red wine dressing with sautéed red onions is as beautiful as it is delicious.

•  5 ounces of spinach, a typical bag of spinach
• 1/4 of a medium red onion, thinly sliced
• 6 ounces of raspberries
• a handful of sliced Kalamata olives
• 2 tablespoons of toasted nuts of your choice: sunflower seeds, pine nuts, almonds
• salt and pepper
• 1/3 cup red wine vinegar
• 1 tablespoon raspberry balsamic vinegar (You can substitute any fruity balsamic vinegar such as pomegranate, apple, pear)

1. Put the spinach in a large mixing bowl. Toast the seeds or nuts and set aside. Wash the raspberries and set aside.
2. Sautee the onions on medium high heat in a dry, non-stick skillet. Stir occasionally as they begin to brown. Pour in the vinegars and stir into loosen the browned bits. Bring to a boil. Pour over the spinach and cover the bowl with a lid or plate quickly. Toss with the lid on to slightly wilt the spinach.
3. Toss in the berries and olives, salt and a generous amount of fresh ground pepper. Serve with the seeds or nuts sprinkled on top.

• This makes 4 small or 2 larger servings.