Four Berry Spinach Salad Food

BERRY SPINACH SALAD

Steps:

• Add the spinach, strawberries, raspberries, blueberries, red onion, goat cheese and pecans to a large mixing and toss together.
• Serve the salad with the raspberry vinaigrette dressing.

WHEAT BERRY, ROASTED CORN AND SPINACH SALAD

Steps:

• In 2-quart saucepan, heat water, wheat berries and 1/2 teaspoon salt to a rolling boil over high heat. Reduce heat to low; cover and simmer 1 hour 15 minutes to 1 hour 30 minutes or until tender. Drain; rinse with cold water to cool. Drain well.
• Meanwhile, heat oven to 450°F. In ungreased 15x10x1-inch pan, evenly spread corn. Drizzle with 1 tablespoon oil; sprinkle with 1/2 teaspoon salt. Bake 15 minutes to roast corn. Set aside.
• In large bowl, stir together wheat berries, corn, spinach, tomatoes and onion.
• In 1-cup measuring cup, mix dressing ingredients with wire whisk until well blended. Stir into salad. Let stand 15 minutes before serving to blend flavors.

BERRY ORANGE SPINACH SALAD WITH CITRUS BALSAMIC VINAIGRETTE

Steps:

• In a small bowl, whisk together the vinaigrette ingredients until well combined. Taste and adjust the dressing to your preference. Set aside.
• In a large bowl, combine the salad ingredients, then drizzle the desired amount of vinaigrette on top. Toss to combine. Serve immediately.

BERRY SPINACH SALAD WITH TOASTED HAZELNUTS

Steps:

• Preheat the oven or toaster oven to 350°F.
• Spread out the hazelnuts in a single layer on a rimmed baking sheet. Toast in the oven until the skins split and the nuts turn a deep golden brown, 10 to 12 minutes. While still hot, rub the hazelnuts in a clean kitchen towel to remove the skins (some bits of skin will remain). Cool for 5 minutes, then chop.
• Combine the oil, lemon zest and lemon juice, kefir, honey, salt, and pepper in a small bowl and whisk until smooth. Divide the salad greens among four plates. Top with the carrots, radishes, and berries and drizzle with the dressing. Garnish with the chopped hazelnuts and serve immediately.

FOUR-BERRY SPINACH SALAD

Steps:

• In a small bowl, whisk the first 10 ingredients until blended. In a small bowl, combine spinach and berries. Drizzle with dressing and sprinkle with walnuts; toss to coat.

VERY BERRY SPINACH SALAD

Steps:

• Mix dressing and refrigerate for 15 minutes.
• Toss together with salad and serve.

BERRY SPINACH SALAD

Steps:

• Mix sugar, mustard, poppy seeds, minced onion and salt in a food processor or blender. Gradually add oil, followed by vinegar. Chill at least 4 hours to allow flavors to blend.
• Combine spinach, pecans, red onion and berries in a large bowl. Toss with 1/3 cup chilled salad dressing. Refrigerate remaining dressing for future use.

SPINACH BERRY SALAD WITH CANDIED WALNUTS

Steps:

• For the dressing: Whisk together the vinegar, mustard, honey, jam, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Whisk in the oil in a slow stream and continue whisking until the dressing is emulsified.
• For the salad: Toss together the spinach, blackberries, onions and Candied Walnuts in a large salad bowl. Drizzle with the dressing and toss. Using a vegetable peeler, shave some cheese over the top.
• Line a baking sheet with parchment paper and set aside.
• Melt the butter in a medium saucepan over low heat. Add the walnuts and stir to coat. Raise the heat to medium, add the sugar and cook until the sugar is dissolved and caramelized, stirring often, about 5 minutes. Stir in the cinnamon, 1/2 teaspoon salt and 1/4 teaspoon pepper, then transfer the mixture to the baking sheet. Spread the nuts in a single layer. Let the walnuts cool until hardened, about 15 minutes.

FOUR-BERRY SPINACH SALAD

Steps:

• In a small bowl, whisk the first 10 ingredients until blended. In a small bowl, combine spinach and berries. Drizzle with dressing and sprinkle with walnuts; toss to coat.

FOUR-BERRY SPINACH SALAD RECIPE

Steps:

• For dressing, in a jar with a tight-fitting lid, combine the first 10 ingredients; shake well. Combine the spinach and berries in a small salad bowl. Drizzle with dressing and sprinkle with walnuts; toss to coat.
• Yield: 2 servings.
• Originally published as Four-Berry Spinach Salad in Country Woman
• June/July 2007, p35
• Print
• Add to Recipe Box
• Email a Friend