Salade printanière au jambon, vinaigrette aux framboises

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• • 125 ml (½ tasse) de framboises fraîches

• 3 oignons verts émincés en biseau

• 2 branches de céleri, émincées

• 1/2 poivron rouge, émincé

• 1/2 poivron jaune, émincé

• 250 ml (1 tasse) de carottes, coupées en julienne ou râpées

• 250 ml (1 tasse) de bébé épinards

• 500 ml (2 tasses) de laitue mélange printanier

• 450 g de jambon genre Forêt Noire Lafleur, tranché

• 250 ml (1 tasse) de framboises fraîches ou dégelées

• 60 ml (¼ tasse) d'huile de canola

• Jus d'un citron

• 15 ml (1 c. à soupe) de sirop d'érable

• Sel et poivre du moulin au goût