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Spinach Berry Salad Recipe

Photo by: Taste of Home

My mother shared this recipe with me because of my passion for light dishes. Delicious and colorful, it is as pleasing to the eye as it is to the palate. It wins me compliments whenever I serve it. —Lisa Lorenzo of Willoughby, Ohio

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4 Servings
Prep/Total Time: 10 min.

Ingredients

4 cups packed torn fresh spinach
1 cup sliced fresh strawberries
1 cup fresh or frozen blueberries
1 small sweet onion, sliced
1/4 cup chopped pecans, toasted
CURRY SALAD DRESSING:
2 tablespoons white wine vinegar
2 tablespoons balsamic vinegar
2 tablespoons honey
2 teaspoons Dijon mustard
1 teaspoon curry powder
1/4 teaspoon salt
1/8 teaspoon pepper

Directions

In a large salad bowl, toss together the spinach, strawberries, blueberries, onion and pecans. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over salad and toss to coat. Serve immediately. Yield: 4 servings.

Nutritional Analysis: One serving (1-1/2 cups) equals 141 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 250 mg sodium, 22 g carbohydrate, 4 g fiber, 3 g protein. Diabetic Exchanges: 1 fruit, 1 vegetable, 1 fat.

Spinach Berry Salad published in Light & Tasty August/September 2003, p37

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