Raspberry Spinach Salad

Since summer is all about easy meals that don’t require a hot oven, consider making this nutritious and delicious Raspberry Spinach Salad to accompany what you’re serving from the barbecue.

Preparation Time: 10 minutes
Servings: 6


  • 6 cups (1.5 kg) baby spinach (washed and drained)
  • ½ cup (125 mL) sliced mushrooms
  • ¾ cup (200 mL) cubes of feta cheese
  • ½ cup (125 mL) fresh raspberries (or frozen, thawed on paper towels)


  • 3 tbsp (45 mL) brown sugar
  • 3 tbsp (45 mL) raspberry wine vinegar
  • 1 tsp (5 mL) garlic salt
  • Dark pepper to taste
  • 1/3 cup (75 mL) olive oil


Place spinach in a large bowl. Add mushrooms, feta, and raspberries to spinach. In a small bowl, stir together brown sugar, vinegar, garlic salt, pepper and olive oil; pour over spinach mixture and gently toss. Serve immediately.

See recipe as shown on CTV Ottawa Morning Live (Orleans Fruit Farm 2) on Wednesday, July 14, 2015 by Cathy Dentz to promote Eastern Ontario Berry Growers.