Berry Spinach Salad

Alicia Calvo, MPH, RDN, CDCES. CEDRD

Adapted from: Downshiftology with Lisa Bryan

This fresh Berry Spinach Salad is perfect for a spring or summer gathering or picnic.  It’s filled with fresh strawberries, blueberries, raspberries, spinach, goat cheese, red onion, and pecans, then drizzled with a homemade, naturally sweet and tangy raspberry vinaigrette.

Yield: 4

Ingredients:

• 6 cups baby spinach

• 1 cup strawberries, halved

• 1/2 cup raspberries

• 1/2 cup blueberries

• 1/3 cup goat cheese, crumbled

• 1/3 cup red onion, thinly sliced

• 1/4 cup pecans, roughly chopped

• Salt and pepper to taste

Raspberry Vinaigrette Dressing:

• 1 cup raspberries, fresh or frozen

• 2 Tbsp. olive oil

• 1 Tbsp. white balsamic vinegar

• 1 small shallot, diced (about 2 tbsp)

• 1/2 tsp. Dijon mustard

• Salt and pepper to taste

Instructions:

1. Add the spinach, strawberries, raspberries, blueberries, red onion, goat cheese and pecans to a large mixing bowl and toss together.

2. Add dressing ingredients to a food processor and blend for 30 seconds.

3. Serve salad and drizzle with Raspberry Vinaigrette dressing.

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Nutrition Facts:

Calories: 220

Total Fat: 13 g

Total Carbohydrate: 17 g

Protein: 6 g

Equivalents: 3 Vegetables, 2 fats, 1 fruit