Berry Spinach Salad
Curry & Company/Victoria Island Farms/
SunnyRidge Farm/Andrew & Williamson
8 cups spinach leaves, rinsed and
spun dry
2 cups fresh blueberries
1 1/2 cups halved fresh strawberries
1 cup fresh blackberries
1/4 cup broken pecans,
lightly toasted
DRESSING
1/2 cup halved strawberries
1/4 cup raspberry vinegar
Grated peel of 1 lemon
2 tablespoons freshly squeezed
lemon juice
1 tablespoon light agave nectar
or honey
2 teaspoons extra-virgin olive oil
Combine spinach, blueberries, strawberries and blackberries in a large bowl
and toss gently.
To prepare the dressing, in a small bowl mash strawberries into a pulp. Add
vinegar, lemon peel and juice, agave and olive oil. Stir well with a whisk.
Arrange the spinach and berry mixture on plates and drizzle with dressing. Sprinkle
with toasted pecans. (Or drizzle the dressing over the spinach/berry mixture in the
bowl, add pecans and then toss.) Makes 6 servings.
Nutritional information: Each serving has 140 calories, 3 g protein, 23 g
carbohydrates, 6 g fat, < 1 g saturated fat, 0 mg cholesterol, 5 g fiber, 170 mg sodium.
Recipe developed by Christine Jackson, food stylist.
