Adapted from the recipe by Maya Wilson, alaskafromscratch.com.
As the author wrote about this recipe, “An eye-catching spinach summer salad… Perfect for Memorial Day or 4th of July.”
START TO FINISH: 15 minutes
SERVINGS: 6-8
INGREDIENTS:
Salad:
6 ounces baby spinach leaves
2 cups fresh strawberries, hulled and quartered
2 cups fresh blueberries or blackberries
6 ounces feta or goat cheese, crumbled
½ cup sliced toasted almonds (optional)
Dressing:
2 tablespoons honey
1 tablespoon Dijon mustard
½ teaspoon salt
1 clove garlic, minced
¼ cup balsamic vinegar
¾ cup extra virgin olive oil
Freshly ground black pepper, to taste
DIRECTIONS:
- Distribute spinach greens evenly between 4 salad bowls or plates.
- Top each salad evenly with strawberry quarters, blueberries or blackberries, crumbled cheese and almonds (if using).
- In a small mixing bowl, whisk together the honey, balsamic, mustard, salt, pepper and garlic. Add the oil and whisk thoroughly to combine. Continue whisking until the dressing is fully emulsified. (Store dressing in a jar with a lid and refrigerate; shake well before using.)
- Drizzle salad with dressing just before serving. Top with freshly ground black pepper, if desired.
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