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Four-Berry Spinach Salad

 Four-Berry Spinach Salad
Nature's candy abounds in the berry-filled salad Betty Lise Anderson serves in Gahanna, Ohio. Its slightly tart dressing contrasts deliciously with sweet in-season fruit.
2 ServingsPrep/Total Time: 15 min.

Ingredients

  • 1 tablespoon canola oil
  • 1 tablespoon orange juice
  • 1 tablespoon red wine vinegar
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon water
  • 2 teaspoons lemon juice
  • 1/2 teaspoon sugar
  • 1/2 teaspoon poppy seeds
  • 1/8 teaspoon ground allspice
  • Dash ground cinnamon
  • 4 cups fresh baby spinach
  • 1/2 cup each fresh raspberries, blueberries, blackberries and sliced strawberries
  • 2 teaspoons chopped walnuts, toasted

Directions

  • For dressing, in a jar with a tight-fitting lid, combine the first 10
  • ingredients; shake well. Combine the spinach and berries in a small
  • salad bowl. Drizzle with dressing and sprinkle with walnuts; toss to
  • coat. Yield: 2 servings.