Spinach Salad with Raspberry Vinaigrette

Vinaigrette

3 tablespoons raspberry vinegar

3 tablespoons water

2 tablespoons olive oil

2 teaspoons Dijon mustard

1 tablespoon chopped fresh thyme (or ½ teaspoon dried thyme)

¼ teaspoon ground pepper

In small bowl, combine vinegar and water.  Whisk . Add olive oil, mustard, thyme and pepper.  Whisk until blended.  Refrigerate at least 1 hour before using

Salad

2 pounds fresh spinach, stems removed

½ cup sliced red (Spanish) onion

¼ teaspoon ground pepper

¼ cup raw sunflower seeds or pine nuts

In large bowl, combine vinaigrette, spinach, onion, pepper and half the sunflower seeds or pine nuts.  Toss to coat the spinach with dressing.  Top each salad with remaining sunflower seeds or pine nuts.

Serves: 4