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Spinach and Berries salad with Dill Recipe

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This recipe for Spinach and Berries salad with Dill is from The Van Vooren Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 350º 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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