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A homemade dressing and sugared pecans dress up this fruit-filled green salad. When fresh berries are out of season, try substituting dried fruits. —Bonnie Jost, Manitowoc, Wisconsin
Nutritional Facts 1 cup equals 350 calories, 29 g fat (3 g saturated fat), 0 cholesterol, 167 mg sodium, 24 g carbohydrate, 3 g fiber, 3 g protein.
Originally published as Berry Delightful Spinach Salad in Taste of Home April/May 2011, p92
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Reviewed on Jan. 20, 2012 by MissElphe
Overall this recipe was a fail in my house. We much prefer Berry Spinach Salad with Almonds. The dressing is what makes the difference.
Reviewed on Apr. 26, 2011 by mmpense
I made it for a party and my father-in-law and several guests told me several times that they really liked the salad. I did not have the blueberries, and it was still excellent! For Easter I brought my father-in-law a jar full of the salad dressing made with farm fresh strawberries.
Reviewed on Apr. 25, 2011 by Elizabeth0085
The dressing is really yummy, even though I used only 1/2 cup of olive oil. It was a great spring salad. I will be making it again!
Reviewed on Mar. 27, 2011 by loucow
I used romaine, spinach & a spring mix for the greens. DIdn't have blueberries so didn't add that. I also sprinkled some feta cheese on salad. It's a keeper.
Reviewed on Mar. 25, 2011 by cmqualley
Very good. I added more strawberries then the recipe called for in the dressing and also decreased the amount of oil in the dressing. I put about 1/2 cup instead of 2/3 of the olive oil. It's delicious!
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