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Spinach and Berry Salad (P, TNT)
Source: "Colorado Colors, A Palate of Tastes"
Serves: 8 to 10

Red Wine Vinaigrette:
1/2 cup olive oil
1/4 cup red wine vinegar
1/4 cup sugar
2 garlic cloves, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dry mustard
1/4 teaspoon onion powder

1 cup slivered almonds
1 pound baby spinach leaves, trimmed
1 pound baby butter lettuce
1 bunch green onions, chopped
1/2 pint fresh strawberries, sliced
1/2 pint fresh raspberries
1/2 pint fresh blueberries
1/4 cup chopped fresh dill weed

Combine all dressing ingredients in a jar with a tight-fitting lid. Shake to mix. Chill until serving time.

Spread the almonds on a baking sheet. Toast at 350°F for 5 to 7 minutes or until golden brown, stirring after 3 to 4 minutes. Let stand until cool.

Toss the almonds and the rest of the ingredients in a large salad bowl. Add the vinaigrette just before serving and toss to coat.

Poster's Notes:
You don't have to use different berries. Using only strawberries is good also.

Posted by Tatyana Golyansky

Nutritional Info Per Serving: N/A