Thursday, May 30, 2013

Spinach Strawberry Blueberry Salad with Poppy Seed Dressing

I work for a visitor center in the town we live in and each year we honor our volunteers and their spouses by having a pot luck dinner.  The center provides the hamburgers, hot dogs and the fixing's and the staff, volunteers provide all the other goodies.  I wanted to make something light that could withstand being out at a picnic.  I put together this salad which seemed to go over very well based on the lack of salad we brought home.

Spinach Strawberry Blueberry Salad
1 large container (16 ounces) of baby spinach
3 containers of strawberries, some sliced and some diced
2 containers (6 ounces each) of blueberries
1 small package of sliced almonds
Place spinach, strawberries and blueberries into a large bowl and toss together.  Add dressing a little at a time, tossing as needed.  Add almond after all dressing has been added, toss salad again and serve.  I served this salad in a Wilton Armetale bowl, the great thing about these bowls is that you can freeze them so they can stay very cold for a while.  I travelled with the salad in a large bowl with a tight lid and at the picnic transferred it into the Wilton bowl.

Poppy Seed Dressing
1/2 cup honey (from local farmers market)
1 teaspoon dry mustard
1 teaspoon salt
1/4 cup apple cider vinegar
1 tablespoon fresh onion puree (I used the fine part of the cheese grater for this)
1 cup olive oil
1-1/2 tablespoons poppy seeds
Put all ingredients into a small jar and shake until well mixed.

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