BERRY SPINACH SALAD

Berry Spinach Salad - Butter With a Side of Bread

I’m loving the warmer temperatures, but today it was almost 80 degrees here and that was a little too high for me!  When temps reach that high, all I want to eat is fruit and salads and this salad happens to be one of my favorites. It’s very simple so you can throw it together in just a few minutes, and although I love this homemade Raspberry Poppy Seed Dressing, I’ve used a store-bought poppy seed dressing quite a few times instead and it tastes great too!

BERRY SPINACH SALAD

  • 8 cups spinach
  • 1+ cup raspberries
  • 1+ cup strawberries, sliced
  • 1 cup candied almonds (or pecans)

Raspberry Poppy Seed Dressing:

  • 1/2 cup rice vinegar
  • 1/2 cup oil
  • 1/2 cup sugar
  • 2 Tbs. poppy seeds
  • 2 tsp. raspberry jam

To candy the almonds, just place 1 cup of sliced almonds and 6 Tbsp of sugar in a medium saucepan. Stir over medium-high heat just until the sugar is completely dissolved and then immediately remove from heat. Place the almonds in a single layer on wax paper to cool for 30-40 minutes.

To make the dressing, mix all of the ingredients together (I usually do this in a blender bottle because it’s easy to keep shaking and also to pour from). Refrigerate until ready to serve.

Right before serving, assemble salad ingredients in a large bowl. I like to serve my dressing on the side so that you can add as much as you like, but you could go ahead and add to the salad right before serving if desired. You can also add mandarin oranges, blackberries, blueberries, kiwi – the more fruit the better!

Berry Spinach Salad - Butter With a Side of BreadBerry Spinach Salad - Butter With a Side of BreadBerry Spinach Salad - Butter With a Side of BreadNellie-signature1

BERRY SPINACH SALAD
 
Prep time
Total time
 
Serves: 6 servings
Ingredients
  • 8 cups spinach
  • 1+ cup raspberries
  • 1+ cup strawberries, sliced
  • 1 cup candied almonds (or pecans)
Raspberry Poppy Seed Dressing:
  • ½ cup rice vinegar
  • ½ cup oil
  • ½ cup sugar
  • 2 Tbs. poppy seeds
  • 2 tsp. raspberry jam
Instructions
  1. To candy the almonds, just place 1 cup of sliced almonds and 6 Tbsp of sugar in a medium saucepan. Stir over medium-high heat just until the sugar is completely dissolved and then immediately remove from heat. Place the almonds in a single layer on wax paper to cool for 30-40 minutes.
  2. To make the dressing, mix all of the ingredients together (I usually do this in a blender bottle because it's easy to keep shaking and also to pour from). Refrigerate until ready to serve.
  3. Right before serving, assemble salad ingredients in a large bowl. I like to serve my dressing on the side so that you can add as much as you like, but you could go ahead and add to the salad right before serving if desired. You can also add mandarin oranges, blackberries, blueberries, kiwi - the more fruit the better!

 

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