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Spinach Salad with Pears, Brie and Raspberries

Your next forever favorite salad

  1. 3 Tbsp. raspberry vinegar
  2. 1/3 cup vegetable oil
  3. 1 Tbsp. sugar
  4. 1/4 cup fresh raspberries, mashed
  1. 10 oz. (283 g) bag baby spinach
  2. 2 ripe pears, cored and thinly sliced
  3. 1/2 lb. (250g) Brie cheese, room temperature, sliced
  1. raspberries
  2. slivered almonds
  1. To make dressing: Whisk ingredients together and refrigerate until ready to serve.
  2. Wash spinach and remove any long stems. Divide among 4 plates. Garnish with pears, cheese, raspberries and a sprinkle of almonds. Drizzle with dressing. Serves 4.
The Best of Bridge
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This recipe is available in the book The Rest of the Best and More.