If you want a salad that feels fresh, bright, and a little special, this one is a great pick. It combines baby spinach and butterhead lettuce with strawberries, raspberries, blueberries, fresh dill, and toasted almonds, then finishes everything with a simple homemade vinaigrette. The result is a recipe that tastes light but still feels satisfying, making it a great choice for lunch, dinner, or a side dish when you want something colorful on the table.

A delicious combination of your favorite fruits and spinach!

Ingredients:

Ingredients For Salad Dressing:

• 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

Ingredients For Salad:

• 1 cup slivered almonds

• 1 pound baby spinach leaves, trimmed

• 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

Step 1:

For the vinaigrette, combine the olive oil, vinegar, sugar, garlic, salt, pepper, dry mustard and onion powder in a jar with a tight-fitting lid.  Sake to mix.  Chill until serving time.

Step 2:

For the salad, spread the almonds on a baking sheet.  Toast at 350 degrees for 5 to 7 minutes or until golden brown, stirring after 3 to 4 minutes.  Let stand until cool.  Toss the almonds, spinach, lettuce, green onions, strawberries, raspberries, blueberries and dill weed in a large salad bowl.  Add the vinaigrette just before serving and toss to coat.

NOTE:  To remove berry stains, rub them with a wedge of lemon.

This salad is an easy way to serve something fresh, flavorful, and visually beautiful without a lot of fuss. The mix of berries, greens, dill, and toasted almonds gives it a nice balance of sweetness, crunch, and brightness. It’s the kind of recipe that can make an ordinary meal feel a little more memorable.