With the 4th of July weekend behind us, most of us have had enough grilled food, hot dogs and burgers for the week. For a lighter follow-up that is still on theme, try this refreshing spinach berry salad:
Ingredients:
- 8 cups Baby Spinach Leaves
- 1 cup Strawberries sliced
- 6 ounces Blueberries
- 6 ounces Raspberries
- 4 ounces Feta Cheese
- ¼ Red Onion thinly sliced (may use less)
- 1 cup Sliced or Slivered Almonds
Sweet Poppyseed Dressing:
- 1 cup Oil
- ⅓ cup Vinegar white, apple cider, or raspberry
- ½ cup Sugar
- 1 teaspoon Poppy Seeds
- 1 teaspoon Dried Mustard
- 1 teaspoon Salt
Instructions:
To make the dressing: in a bowl or jar, add oil, vinegar, sugar, poppy seeds, dried mustard, and salt. Shake well. Refrigerate until ready to use.
Place spinach in a large salad bowl. Top with sliced strawberries, blueberries, raspberries, feta cheese, red onion, and almonds.
Drizzle with dressing.
Serve immediately.
By Melissa Stadlel on modernhoney.com
Enjoy, and happy Independence Day!