Spinach Walnut Salad with Raspberry Vinaigrette
1 cup unsweetened raspberries (frozen)
3 tbsp. sugar
2 tbsp. olive oil
1 tbsp. flax oil (or other healthy oil)
1 tbsp red wine vinegar
1/4 tsp salt

3 cups Baby spinach (enough for your desired servings)
1/2 small red onion, sliced very thinly
1/2 cup lightly toasted, chopped walnuts
1/4 cup fresh raspberries (optional)

Heat raspberries and sugar in a small saucepan and bring mixture to a boil, letting it boil for a few minutes, stirring constantly. Take off the heat. Strain raspberry mixture through a mesh strainer into a small bowl. Throw away seeds (unless you are impatient and just pitch the whole thing in the bowl like me, cough cough) and add remaining ingredients, whisking together or using automated whisk until emulsified.

Toss your clean, dry spinach with the red onion and walnuts. Garnish with raspberries and drizzle with dressing or let guests dress their own salad.

Enough for 3-4 servings. You may have extra dressing- the tragedy. :)