"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Spinach and Berries salad with Dill Recipe

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

Contributor:  
Contributor:  
Alison VV Lasell
Added: Wednesday, February 2, 2011

Category:
Category:

Ingredients:  
Ingredients:  
Red Wine Vinaigrette:
1/2 cup olive oil
1/4 cup red wine vinegar
1/4 cup sugar
2 garlic cloves, crushed
1/4 tsp salt
1/4 tsp dry mustard
1/4 tsp onion powder
SALAD:
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 raspberries
1/2 pint fresh blueberries
1/4 cup chopped fresh dill

Directions:
Directions:
For the vinaigrette, combine the olive oil, vinegar, sugar, garlic, salt, pepper, dry mustard and onion powder in a jar with a tight fitting lid. Shake to mix. Chill until serving time.
For the salad, spread the almonds on a baking sheet and toast at 350 for 5-7 minutes. Let stand to 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:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
Wine recommendation: Pinot Gris, Oak Knoll from Oregon.

 

 

 

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