Spinach Berry Salad Recipes

Steps:

• In a large salad bowl, toss together the spinach, strawberries, blueberries, onion and pecans. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over salad and toss to coat. Serve immediately.

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.

Steps:

• In a large serving bowl, combine the spinach, berries and onion. In a small bowl, whisk the dressing ingredients until smooth. Drizzle over salad and toss to coat. Serve with a slotted spoon.

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.

Steps:

• Place the almonds in a dry skillet or saute pan. Cook over low heat, shaking the pan the entire time until the almonds are toasting. The almonds are done when you start to smell a "nutty" scent.
• Remove almonds from the pan to cool. (Do not cool in the skillet because they will burn from the heat that remains in the pan.)
• Prepare the dressing by placing the vinegar, mustard, and honey in a mixing bowl. Slowly whisk in the oil.
• Place the spinach in a large bowl. Add the strawberries, almonds, and dressing. Toss to coat. Top with goat cheese. If desired, season with a pinch of salt and pepper.
• Serve immediately. 1 1/4 cups per serving.
• TIPS:.
• Instead of slicing strawberries for the salad, quarter them. Quartered strawberries are easier to pick up with a fork.
• When you include caloric, high-flavor ingredients such as nuts or cheese in a salad, spread the flavor around by finely chopping, crumbling, or slicing those ingredients. A little will truly go a long way.
• Top this or any salad with three ounces of your favorite lean protein to give it some staying power.

Steps:

• Divide spinach amongst 2 plates. Top each plate with half of the strawberries, blueberries, and raspberries. Sprinkle with goat cheese and sliced almonds, adjusting quantities if needed to your tastes and preferences.
• Drizzle salad with raspberry vinaigrette to serve.

Steps:

• For the dressing, push a straw through the strawberries from the tip to the green top to remove the hull. (Or you can cut it off with a knife!)
• Add the rest of the dressing ingredients.
• Blend until smooth. Refrigerate.
• Cut strawberries, apple, and onion into slices.
• Combine all the salad ingredients in a large bowl.
• Drizzle with desired amount of dressing and toss to coat. (Spinach wilts easily, don't add dressing until ready to eat!)
• Sprinkle feta cheese on top and serve.
• Enjoy!

Steps:

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

Steps:

• Combine spinach leaves, oranges, raspberries, blackberries and strawberries in a large bowl.
• Top your salad with chopped walnuts and feta cheese crumbles.
• In a medium size bowl, whisk together orange juice, olive oil, balsamic vinegar, and honey until fully incorporated.
• Pour the salad dressing over the salad before serving and toss to coat.