"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

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.

Alison VV Lasell
Added: Wednesday, February 2, 2011


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
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

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:
Personal Notes:
Personal Notes:
Wine recommendation: Pinot Gris, Oak Knoll from Oregon.




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