|
| 1 |
cup
fresh or frozen raspberries, thawed, plus extra for garnish |
| 2 |
tablespoons
sugar |
| 3 |
tablespoons
raspberry vinegar |
| 2 |
tablespoons
canola oil |
| 8 |
ounces
fresh, flat-leaf spinach, stems removed |
| 1 |
small
cucumber, seeded and thinly sliced |
| 1/2
|
cup toasted, unsalted sunflower seeds |
|
|
|
Place
the raspberries, sugar, vinegar, and oil in a blender, whirling
until smooth. Wrap separately in a plastic jar for the picnic.
Mix
together the spinach, cucumber, and sesame seeds, and place in a
portable plastic container. Assemble the salad at the picnic site.
|
|
