Name: Green Salad with Raspberries and Cream
Prep time: 15 min
Cook time: 00:00
Total time: 15 min
Yield: 6 to 8 servings
Cuisine: Salads
Ingredients: 3/4 lb (360 g) baby spinach 1 or 2 heads Boston lettuce; washed; spun dry and torn into bite-sized pieces 2 shallots; finely chopped 3/4 cup (180 mL) fresh mint; chervil or parsley Sea salt and freshly ground pepper to taste 3/4 to 1 cup (175 to 250 mL) 15% M.F. Québon Ultra’Cream Country Style Cream 2 tbsp (30 mL) maple syrup 1 basket of fresh raspberries

A summer recipe of green salad with fresh raspberries topped with a creamy dressing made of real cream.

Preparation time

15 min.

Serves

6 to 8 servings

Ingredients

3/4 lb (360 g) baby spinach
1 or 2 heads Boston lettuce, washed, spun dry and torn into bite-sized pieces
2 shallots, finely chopped
3/4 cup (180 mL) fresh mint, chervil or parsley
Sea salt and freshly ground pepper to taste
3/4 to 1 cup (175 to 250 mL) 15% M.F. Québon Ultra’Cream Country Style Cream
2 tbsp (30 mL) maple syrup
1 basket of fresh raspberries

Preparation

In a large salad bowl, combine baby spinach, Boston lettuce, shallots and herbs.
Salt and pepper generously and toss.
Add cream and maple syrup and toss again.
Adjust seasoning.
Gently fold in raspberries. Serve immediately.

Tips

This salad can be served as an appetizer. It also makes an excellent side dish, especially with grilled chicken, veal or pork tenderloin, or veal liver.