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Spinach and Berries Salad with Dill

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.