Makes 6 servings


  • 1 tablespoon red wine vinegar
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon kosher salt
  • 1 cup mashed fresh or frozen raspberries
  • 3 tablespoons olive oil
  • 3 cups baby spinach leaves
  • 3 cups arugula
  • Freshly ground black pepper


  1. For the vinaigrette, combine the vinegars and salt and add the raspberries. Whisk in the olive oil.
  2. Add the spinach and arugula to the vinaigrette and toss gently. When the greens are lightly coated, transfer to chilled plates, and finish with a generous grinding of pepper.

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