Spinach salad with raspberry vinaigrette

Contributed by Preston Maring, MD

Spinach salad with raspberry vinaigrette
PJ Ballard is the Oakland Medical Center's Public Affairs expert who helped get our market publicized when it started. Her father was a professional chef. The cooking gene skipped a generation. PJ, who agreed to be quoted, has said "The only thing I can make are reservations." She prints my weekly recipes but has never made one. Only recently did she move beyond lettuce to a spinach salad at a local restaurant. This week's recipe is in honor of PJ Ballard in the hope that she will try it. PJ – this is really simple and good. I hope you try it.


  • Vinaigrette
  • 2 Tbsp raspberry vinegar
  • 1 tsp Dijon mustard
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 tsp sugar
  • 6 Tbsp extra virgin olive oil
  • 1/4 cup raspberries, mashed with a fork
  • Salad
  • 6 to 8 cups spinach leaves from Happy Boys Farms, San Juan Bautista
  • 1/2 cup walnut pieces or chopped hazelnuts, toasted (1/4 cup provides one day's worth of omega-3 fatty acid)
  • 1/2 cup raspberries from VB Farms, Watsonville
  • Crumbled goat cheese or blue cheese optional


Whisk the olive oil into the other blended ingredients. Toast the walnuts in a 350° oven for 10 to 15 minutes or until slightly browned and aromatic. Dress the salad. Toss with the nuts.