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Lettuce and spinaches salad with raspberries vinaigrette

Author: Les Cultures de chez nous
Preparation 25
Baking 10
Portions 4
Freezing No


  • 150 ml (150 gr) of fresh and trimmed spinaches
  • 150 gr of lettuce
  • 2 finely sliced green apples
  • 125 ml (1/2 cup) of non-salted cashew
  • 1 onion
  • 500 ml (2 cups) of raspberries
  • 65 ml (1/4 cup) of raspberries vinegar
  • 30 ml (2 tablespoons) of sugar
  • 125 ml (1/2 cup) of canola oil
  • Salt and pepper
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  • In a large bowl, mix lettuce, spinaches and apples.
  • For the vinaigrette, in a pan, simmer onion at low heat. Add raspberries and let reduce into puree. Add vinegar and sugar and reduce 2 minutes. Set aside.
  • Once the vinaigrette preparation cooled down, add oil and vigorously whisk until homogenization.
  • Pour vinaigrette over the salad and garnish with cashew.

Chef's notes