16Ingredients
Calories
30Minutes

Ingredients

  • 1/4 cup fresh lemon juice
  • 1/4 cup balsamic vinegar
  • 1 cup fresh raspberries
  • 2 tablespoons diced red onion (1 small very thin slice)
  • 4 teaspoons pure maple syrup (plus more to taste)
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon sea salt (plus more to taste)
  • 1/4 teaspoon freshly ground black pepper (plus more to taste)
  • 1/2 cup extra virgin olive oil
  • 4 cups arugula (firmly packed, rocket)
  • 2 cups baby spinach (firmly packed)
  • 1 green apple (cored, and sliced into 1/16th-inch slices with a mandoline)
  • 1 slice red onion (cut into small half moon pieces)
  • 1 cup crumbled feta
  • 1 cup blanched slivered almonds
  • 1/4 cup shelled hemp seeds

Directions

  1. To make the dressing, place the lemon juice, balsamic vinegar, raspberries, onion, maple syrup, mustard, salt, and pepper into the blender jar of the KitchenAid® Power Plus® Blender. Secure the lid process starting on speed 1 and gradually increasing to speed 3 for about 10 seconds until pulverized. Keep the machine running, and remove the center lid cap. Slowly pour the olive oil in through the center opening in one steady stream, and process for a further 10 seconds until emulsified. Pour the dressing into a small serving jug.
  2. In a large salad bowl, gently toss the salad ingredients together, and serve the salad family style, passing the dressing at the table.
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