Diary of a Foodie

Thursday, March 20, 2014

Berry Almond Salad

There is a restaurant here in Utah where I love eating. One dish in particular is my go-to salad.

It's a mix of romaine, berries, candied nuts and a sweet dressing. I loved it..until I read the sugar content. YOWZA.

So, I decided to recreate it at home, sans the sugar. No candied nuts and a lighter, scratch-made dressing.

Berry Almond Salad
serves 6 people

4 cups fresh, baby spinach
1 cup strawberries, sliced
1 cup blackberries
1 cup blueberries
1/2 cup sliced almonds

In a large bowl, mix all the salad ingredients together and set aside.

Poppy Seed Dressing

1/4 c red wine vinegar
2 strawberries, hulled
1 TBSP poppy seeds
2 TBSP honey
1 cup extra virgin olive oil

In a blender or food processor, blend together the vinegar, strawberries, poppy seeds and honey until smooth. With lid on but center lid off, turn blender to low and slowly stream in olive oil til emulsified. Serve along side the berry salad.

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