Single-Serving Spinach and Raspberry Vinaigrette Salad
Ingredients:
Fresh spinach leaves: 1 cup (washed and dried)
Sliced almonds: 1 tablespoon (lightly toasted)
Fresh raspberries: 2-3 (optional for garnish)
Dressing:
Raspberry vinaigrette: 1 tablespoon
Mayonnaise: 1 teaspoon
Milk: 1 teaspoon
Poppy seeds: 1/4 teaspoon
Granulated sugar: 1/4 teaspoon (adjust to taste)
Instructions:
1. Prepare the Dressing:
In a small bowl, whisk together raspberry vinaigrette, mayonnaise, milk, poppy seeds, and sugar until smooth and creamy.
2. Toast the Almonds:
Heat a small dry skillet over medium heat. Add sliced almonds and toast for 1-2 minutes, stirring frequently, until golden brown and aromatic. Let cool.
3. Assemble the Salad:
Place the spinach leaves in a single-serving bowl.
Drizzle the dressing over the spinach and toss gently to coat.
4. Add Toppings:
Sprinkle toasted almonds over the salad.
Garnish with a couple of fresh raspberries if desired.
5. Serve:
Enjoy immediately for the freshest flavor and texture.
Tip:
You can adjust the dressing quantity based on your preference for a lighter or richer coating.