Colorful, Spinach and Berries Salad with Dill

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Not only is this Spinach and Berries Salad with Dill beautiful, but it is also absolutely delicious. I have made it for years and everyone who tries it loves it! Strawberries, blueberries, raspberries, toasted almonds, fresh spinach, fresh dill, and soft lettuce….what is there not to love?

I served the salad the other day for a family gathering with my easy Broccoli and Cheese soup, with other dishes my sisters brought like my Avocado and Poached Salmon toast, a delicious chicken salad, and a beautiful sliced deli meats and cheese board with fresh loaves of bread and condiments. This menu worked so well with the salad. Here is the link for my soup recipe: https://the2spoons.com/best-4-ingredient-broccoli-cheese-soup/ and the Avocado Toast with Poached Salmon: http://www.the2spoons.com/avocado-toast-with-poached-salmon/

Colorful, Spinach and Berries Salad with Dill

I originally got this recipe from the cookbook “Colorado Colore A Palate of Tastes” by the Junior League of Denver. https://barnesandnoble.com/w/colorado-colore-junior-league-denver/…

The original recipe calls for Butterhead lettuce which I can’t always find so I substituted red leafy lettuce which adds even more color. You just want soft lettuce and not a crunchy lettuce like iceberg or romaine. The recipe makes a lot of the vinaigrette so be sure and store it to use on other salads. It is a delicious vinaigrette. I’d use it on an Antipasto Salad or you could use it as a marinade for fish or chicken.

Besides the options I gave previously to serve with the salad I think it would be a beautiful side dish to a lovely piece of salmon, a roasted chicken, or even a grilled steak.

Want another delicious salad recipe?

Here’s the complete recipe! You will love it!A Classic – Beautiful Caesar Salad

Here’s the recipe for this delicious Berry Salad:

Spinach and Berries Salad with Dill

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Course Salad

Cuisine American

Ingredients

  

Red Wine Vinaigrette

• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1/4 cup sugar
• 2 garlic cloves, crushed
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/4 tsp dry mustard
• 1/4 tsp onion powder

Salad

• 1 cup slivered almonds
• 1 lb baby spinach leaves
• 1 lb butter lettuce or a soft leafy lettuce I have used a red leaf and it’s beautiful with the berries
• 1 bunch green onions, chopped
• 1/2 pint fresh strawberries, sliced
• 1/2 pint fresh raspberries
• 1/2 pint fresh blueberries
• 1/4 cup chopped fresh dill weed

Instructions

 

For the Vinaigrette

• Combine the olive oil, vinegar, sugar, garlic, salt, pepper, dry mustard and onion powder in a jar with a tight-fitting lid.  Shake to mix.  If you are not using right away, chill until serving; however, I always bring it to room temperature before using.  

For the Salad

• Spread the almonds on a baking sheet.  Toast at 350 degrees for 5 to 7 minutes or until golden brown, stirring after 3 to 4 minutes.  let stand until cool.  Toss the almonds, spinach, lettuce, green onions, strawberries, raspberries, blueberries and dill weed in a large salad bowl.  Add the vinaigrette just before serving and toss to coat.