We made this salad for Christmas dinner. It is pictured on the cover of the Colorado Colore cookbook, a gift from my sister.
Total time: 30 minutes
I took the cookbook with me to the Cherry Creek Whole Foods once, and someone stopped me to tell me that this is their absolute favorite salad to make. It is pretty, delicious and nutritious. The dill adds nice flavor. Leave out the almonds, and it’s allergy friendly.
Red Wine Vinaigrette:
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1/4 cup sugar
- 2 garlic cloves, crushed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dry mustard
- 1/4 teaspoon onion powder
Salad:
- 1 cup slivered almonds
- 1 pound baby spinach leaves trimmed (I never trim)
- 1 pound baby butterhead 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
- For the vinaigrette, combine the olive oil, vinegar, sugar, garlic, salt, pepper, dry mustard and onion powder in a gar with a tight fitting lid. Shake to mix. Chill until serving time.
- For the salad, spread the almonds on a baking sheet. Toast at 350 degrees for 5-7 minutes or until golden brown stirring after 3-4 minutes. (Note: whenever I toast nuts, I never set a timer, forget I’m toasting them, then I start to smell them and pull them out of the oven, and they are always perfect.) Toss the almonds, spinach, lettuce, green onions, strawberries, raspberries, blueberries and dill weed in a large salad bowl. (Note: if you have super ripe fruit -e.g., raspberries falling apart, etc.-, add it at the very end!) Add the vinaigrette just before serving and toss to coat.
Serves: 8-10 (it truly does!)
The Ivy Box 