We’ve had an informal and infrequently-meeting gourmet group for a few years. Initially we met every couple of months, but then traveling got in the way of more than one gathering. Now we seem to meet only when one of us can manage to get everyone’s schedule to jibe. And initially the group was also a “healthy” gourmet group. We called it – and still do – the HGG (Health Gourmet Group). The healthy part lasted about 2 years, I’d say, and now it’s more like a “try to be healthy if you can” group. But when we do get together, we have a great time.
My friend Sue brought this salad to one of our dinners, and everybody just loved it. I’ve served it more than once since then, always to raves. There is an elusive flavor in this salad. Maybe it’s just the combo with the strawberries, which isn’t often seen in salads. Sue said the recipe came from one of her Junior League cookbooks. I’ve altered the recipe a little – reducing the amount of greens to serve 6 – it served way more originally, and I always had leftovers which didn’t keep, of course.
I made this as a separate course the other night for a large dinner party, while the main entrée finished off its cooking in the oven. I liked doing that because this salad is just so darned good to get diluted with more intense flavors from the beef we had for our entrée, or the seasoned vegetables either. Know what I mean?
printer-friendly PDF
Spinach & Berries Salad
Recipe By: from my friend Sue, from a Junior League cookbook
Serving Size: 10
Cook’s Notes: Get everything all ready ahead of time and it’s but seconds to get the salad mixed and served. Sprinkle some of the nuts in the salad, then add a few more almonds on the top of each serving (or if you’re passing the salad, just sprinkle the remaining nuts on top). Be sure to use baby spinach, as full-leafed spinach is too cumbersome to eat easily and a bit too tough in my estimation.
SALAD DRESSING:
1/2 cup olive oil
1/4 cup red wine vinegar
1/4 cup sugar
2 cloves garlic — minced
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dry mustard
1/4 teaspoon onion powder
SALAD:
3/4 cup slivered almonds — toasted
12 ounces spinach leaves — baby spinach if possible
1 head butter lettuce
1 bunch green onions — chopped
1 pint strawberries — thinly sliced
1/4 cup fresh dill — minced
1. Mix salad dressing – olive oil through onion powder – and allow to sit to mellow flavors.
2. Combine salad ingredients in a large bowl and pour dressing (taste to see how much is needed) over.
Per Serving: 198 Calories; 17g Fat (72.3% calories from fat); 3g Protein; 11g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 75mg Sodium.






yvette
said on June 7th, 2010:
Hello Carolyn,
I made this salad last night for Joe and me and dinner
guests. I love this salad !!! The dressing is superb.
I loved having the strawberries in the salad. The toasted
slivered almonds gave the salad a nice crunch
This is a “must have” summer salad recipe.I look forward to
making this again and again. My dinner guest, Lynn, took home a copy
of the recipe. This definitely belongs on the “Carolyn’s Fav List”.
Glad you liked it, Yvette! It’s a favorite of ours too. . . carolyn t
Elizabeth
said on February 24th, 2011:
I made this for my husband’s birthday dinner, he loved it! I had everything for the dressing(added a squeeze of meyer lemon too), but for the salad didn’t have all the ingredients so used strawberry, avocado, sliced almonds and parsley. Thanks for another great recipe.
Isn’t that just a great salad? I agree. Thanks so much. . . carolyn t