Today was my monthly “lunch with the retired ladies” and I was bringing the salad. (By the way….we three retired ladies are former teachers. We all taught together at one time in the same middle school before moving on to other schools and eventually retirement.) Dreaming of warmer days ahead, I selected a salad my friend Louise made for DH and I when we were visiting. It has all the flavors I associate with springtime in a fresh combination. This salad is a great side dish, and could be a lunch all on its own. Besides that, it’s really pretty! : )
Here are the ingredients for the Dreaming of Warmer Days Spinach and Berries Salad:
For the 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 dry mustard
1/4 tsp onion powder
For the Salad:
1 cup slivered almonds
1 pound baby spinach leaves
1 pound other greens (I used a head of leaf lettuce)
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
Preheat your oven to 350 degrees, and place almonds on a baking sheet.
Toast in the oven for 5-7 minutes, stirring half way through, until golden brown. Remove from oven and allow to cool completely.
While you wait for the almonds to toast, make the vinaigrette. Whisk together the olive oil, red wine vinegar, sugar, crushed garlic, salt, pepper, dry mustard, and onion powder in a bowl that you can whisk in without splashing. I used a 4-cup measuring cup. Keep whisking until the ingredients emulsify–come together as a dressing. Set aside.
In a large salad bowl, combine the lettuce, spinach, blueberries, raspberries, strawberries, green onions, dill and almonds. Toss, attempting to keep the berries, almonds and onions mixed into the greens–they will try to sink to the bottom.
I originally thought the dill was pretty, but was a bit unsure if I’d like it with the berries. Dill and berries, with the vinaigrette is a super-yummy flavor combination! Who knew?! Trust me, try it with the dill, even if your inner-yummy meter is going, “Uh, I don’t know about that….” Really. The dill MAKES this salad.
Berries are already on sale in the groceries. Pick some up next time you’re there and treat yourself to an early (and yummy!) spring by making this salad.