Description
Simple, healthy and delicious spinach Salad Recipe – Perfect if you have company. This salad combines fresh spinach, mixed berries, toasted almonds, and feta cheese with a creamy lemon-Dijon dressing.
Ingredients
Scale
For the Salad:
- 10 cups fresh baby spinach leaves
- 1/2 cup fresh blueberries
- 1/2 cup fresh raspberries
- 1/2 cup fresh blackberries
- 1/2 cup toasted slivered almonds (see notes)
- 1/3 cup crumbled feta cheese
For the Lemon-Dijon Dressing:
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 cup (60ml) extra virgin olive oil
- 2 cloves garlic, grated or minced
- 2 tablespoons fresh lemon juice
- Salt, to taste
- Freshly cracked black pepper, to taste
Instructions
- Make the Dressing: Combine the mayonnaise, Dijon mustard, olive oil, grated/minced garlic, and fresh lemon juice in a mason jar with a lid or a small bowl. Season with salt and pepper to taste. Seal the jar and shake vigorously (or whisk well in the bowl) until the dressing is well combined and emulsified.
- Combine Salad Ingredients: In a large salad bowl, combine the baby spinach leaves, blueberries, raspberries, blackberries, toasted slivered almonds, and crumbled feta cheese.
- Dress and Serve: Drizzle the desired amount of dressing over the salad ingredients just before serving. Toss gently to coat well. Divide the salad into plates or bowls and serve immediately. You can offer extra dressing on the side, if desired. Season individual servings with additional salt and pepper, if needed.
Notes
- Spinach: Use fresh baby spinach for a tender salad.
- Berries: Use a mix of fresh berries as suggested, or use your favorite combination. Ensure berries are washed and dried.
- Almonds: Toasting the almonds brings out their flavor. Spread slivered almonds on a dry baking sheet and toast at 350°F (175°C) for 3-5 minutes, watching carefully until lightly golden and fragrant. You can substitute other nuts like pecans or walnuts.
- Feta Cheese: Crumbled feta adds a salty, tangy element. Goat cheese can be substituted.
- Dressing: The dressing can be made ahead and stored in an airtight container in the refrigerator for up to a week. Whisk or shake well before using.
- Serving: Dress the salad just before serving to prevent the spinach from wilting and the nuts/croutons (if added) from becoming soggy.
- Storage: Undressed salad components can be stored separately in the refrigerator. Once dressed, the salad is best eaten immediately.