Spinach and Berries Salad with Dill
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.