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Spinach & Berries Salad with Dill Recipe

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This recipe for Spinach & Berries Salad with Dill, by , is from The Madden Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

MaryBeth Madden
Added: Wednesday, June 24, 2009


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 powder


1 cup slivered almonds
1 pound baby spinach leaves, trimmed
1 pound baby butterhead 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

For the vinaigrette, combine the olive oil, vinegar, sugar, garlic, salt, pepper, dry mustard and onion powder in a jar with tight fitting lid. Shake to mix. Chill until serving time.

For the salad, spread the almonds on a baking sheet. Toast at 350 for 5-7 minutes or until golden brown, stirring after 3-4 minutes. Let stand until cool. Toss the almonds, spinach, lettuce, green onions, strawberries, raspberries, blueberries and dill weed in a large salad bowl. Add the vinaigrette just before serving and toss to coat.

Number Of Servings:
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Personal Notes:
Personal Notes:
This is one of my favorites that my sister Traci makes!




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