Four-Berry Spinach Salad Recipe

Four-Berry Spinach Salad Recipe
Four-Berry Spinach Salad Recipe photo by Taste of Home
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Four-Berry Spinach Salad Recipe

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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.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep/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

In a small bowl, whisk the first 10 ingredients until blended. In a small bowl, combine spinach and berries. Drizzle with dressing and sprinkle with walnuts; toss to coat. Yield: 4 servings.
Originally published as Four-Berry Spinach Salad in Country Woman June/July 2007, p35

  • 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
  1. In a small bowl, whisk the first 10 ingredients until blended. In a small bowl, combine spinach and berries. Drizzle with dressing and sprinkle with walnuts; toss to coat. Yield: 4 servings.
Originally published as Four-Berry Spinach Salad in Country Woman June/July 2007, p35

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