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Berry-Spinach Salad with Almonds Recipe
Berry-Spinach Salad with Almonds Recipe photo by Taste of Home

Berry-Spinach Salad with Almonds Recipe

Publisher Photo
“A big bowl of this salad accompanies me to potlucks and reunions. The dark greens and red strawberries look pretty together-plus, the sweet dressing and nuts make everyone spinach fans.” —Maxine Culp, Fitchburg, Wisconsin
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:13 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 13 servings

Ingredients

  • 1 tablespoon butter
  • 1/2 cup sliced almonds
  • 1 tablespoon sugar
  • 1 package (10 ounces) fresh baby spinach
  • 3 cups sliced fresh strawberries
  • DRESSING:
  • 1/2 cup sugar
  • 1/2 cup canola oil
  • 1/4 cup cider vinegar
  • 1/4 teaspoon paprika
  • 1/4 teaspoon Worcestershire sauce

Nutritional Facts

3/4 cup equals 153 calories, 11 g fat (2 g saturated fat), 2 mg cholesterol, 28 mg sodium, 13 g carbohydrate, 2 g fiber, 2 g protein.

Directions

  1. In a small skillet, melt butter over medium heat. Add almonds; sprinkle with sugar. Cook and stir for 3 minutes or until almonds are lightly browned. Spread on foil to cool; break apart.
  2. In a large salad bowl, combine spinach and strawberries. In a small bowl, whisk the dressing ingredients. Pour over salad. Sprinkle with sugared almonds; toss to coat. Yield: 13 servings.
Originally published as Berry-Spinach Salad with Almonds in Country Woman April/May 2008, p32

Nutritional Facts

3/4 cup equals 153 calories, 11 g fat (2 g saturated fat), 2 mg cholesterol, 28 mg sodium, 13 g carbohydrate, 2 g fiber, 2 g protein.

Reviews for Berry-Spinach Salad with Almonds

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
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MY REVIEW
Reviewed Jun. 13, 2012

This salad is delicious! It was a hit at a potluck I took it to -- only a leaf or two of spinach left in the bowl! I changed the dressing around a bit. I used less sugar -- only 4 or 5 tablespoons instead of a half cup. I used 1/3 cup of the cider vinegar, only 3-4 tablespoons of oil, and 3-4 tablespoons water to make up for the extra oil. (I often use this trick of halving the oil and adding a bit of extra vinegar and water to make up the volume of dressing -- it reduces the fat a lot without changing the flavor much.) A salad I will definitely be making again!

MY REVIEW
Reviewed May. 26, 2012

This salad is soooo good and I don't even like spinach! I just used almond slices in the salad instead of cooking them with the butter and sugar. I added some extra cider vinager too! Will definetly make it again.

MY REVIEW
Reviewed Jun. 6, 2009

This salad is oh-so tasty. I used one 9 oz bag of spinach, but I recommend using a bit more, because it makes a good amount of dressing.

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