Recipe: Salty's Restaurant Spinach Salad a la Salty's with Raspberry Vinaigrette

SPINACH SALAD A LA SALTY'S

FOR THE DRESSING:
1 cup Raspberry Vinegar (recipe follows)
3 cups salad oil
3/4 tablespoon salt
1/2 tablespoon ground black pepper
1/2 teaspoon granulated garlic (or 1 clove, minced)
FOR THE SALAD:
1 bunch fresh spinach, washed, dried, torn
1 tomato, cut in thin wedges
1 cup fresh mushrooms, sliced
1/4 cup chopped green onion
1 hard boiled egg, sliced
1/4 cup dried banana chips

Make Raspberry Vinegar a day ahead.

TO MAKE THE DRESSING:
Combine raspberry vinegar, oil, salt, pepper and garlic. Whisk until well combined.

TO MAKE THE SALAD:
In salad bowl or on individual chilled plates, arrange spinach leaves, tomatoes, mushrooms, onion, egg slices and banana chips.

Pour small amount of dressing over the salad. Toss gently and serve.

RASPBERRY VINEGAR
Makes 1 1/2 quarts

1 cup raspberries with juice -- frozen or fresh
1 1/2 quarts white vinegar

Combine ingredients. Let sit at room temperature for 24 hours. Strain and use.

Source: Ala Seattle: Restaurant Recipes by Catherine Grady Crabtree