Description
A vibrant and nutrient-dense salad that perfectly marries the peppery bite of baby spinach with the crisp sweetness of summer berries. Enhanced by toasted slivered almonds for crunch and a zesty homemade dressing, this easy-to-assemble entrée is an ideal choice for a refreshing lunch or a light, sophisticated dinner.
Ingredients
2/3 cup extra virgin olive oil
1/4 cup sherry vinegar
1 tbsp vegetarian Worcestershire sauce
1/4 cup granulated sugar
1 clove garlic, minced
1/2 tsp black pepper
1/2 tsp dry mustard
1/2 tsp onion powder
1/4 cup slivered almonds
8 oz baby spinach
8 oz butter lettuce
4 green onions, sliced
1 cup strawberries, sliced
1/2 cup raspberries
1/2 cup blackberries
1 cup blueberries
2 tbsp fresh dill, chopped
Instructions
Whisk together vinegar, vegetarian Worcestershire, sugar, garlic, pepper, mustard, and onion powder in a small bowl until sugar dissolves.
Slowly stream in the olive oil while whisking constantly to emulsify the dressing.
Toast the slivered almonds in a dry skillet over medium heat for 3-5 minutes, watching closely to prevent burning, then set aside to cool.
In a large salad bowl, combine the washed baby spinach and torn butter lettuce.
Add the sliced green onions, strawberries, raspberries, blackberries, and blueberries to the greens.
Top with the toasted almonds and fresh dill.
Drizzle with the prepared dressing and toss gently just before serving.
Notes
Ensure all spinach and lettuce are thoroughly dried after washing to keep the salad crisp. The almonds can be toasted in advance, but keep them in an airtight container to maintain their crunch. If you prefer a less sweet dressing, you can reduce the sugar to 3 tablespoons.
- Prep Time: 15
- Cook Time: 5
- Category: Anti-Inflammatory
- Method: Tossing
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 18g
- Sodium: 280mg
- Fat: 24g
- Saturated Fat: 3.5g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg