04/04/2016 Spinach and Berries Salad

Spinach and Berries Salad

Recipe Courtesy of Cindy Schuamcher

Red Wine Vinaigrette:
½ cup olive oil
¼ cup red wine vinegar
¼ cup sugar
2 garlic cloves, crushed
¼ tsp. salt
¼ tsp. pepper
¼ tsp. dry mustard
¼ tsp. onion powder

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. Chill until serving time.

1 cup slivered almonds
1 lb. baby spinach leaves, trimmed
1 lb. romaine lettuce
1 bunch green onions chopped
½ pint fresh strawberries, sliced
½ pint blueberries
1 can mandarin oranges, drained
¼ cup chopped fresh dill weed

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 all the salad ingredients together.
Toss with vinaigrette when ready to serve.