Summer Salad

Ingredients:
(serves 4 - 6)

2 cups baby spinach

1/2 an English cucumber, cut length-wise then quartered and sliced

1 small red pepper, cored and thinly sliced

1 head Romaine lettuce

1 shallot, halved and thinly sliced

1 cup fresh raspberries (or any berry of your choice)

1/4 cup of either Dill Infused EVOO or a medium to robust EVOO (you may blend them)

Juice of one lime

1 teaspoon of Dijon Mustard

3 tablespoons of Wild Raspberry White Balsamic Vinegar

Himalayan or Cyprus Black Salt and black pepper to taste

How To: 

In a large bowl combine spinach, Romaine, cucumber, bell pepper, shallot, mint.

Add lime juice, vinegar, dijon, and olive oil. Toss to combine

Transfer to a serving dish and sprinkle with raspberries and additional salt and pepper 4. Serve immediately.

*Can be used as a marinade for grilled meats and fish.