Ingredients
- 8 cups baby spinach leaves
- 1 cup sliced strawberries
- 6 ounces blueberries
- 6 ounces raspberries
- 4 ounces feta cheese
- 1/4 red onion (thinly sliced)
- 1 cup sliced or slivered almonds
- 1 cup oil
- 1/3 cup vinegar (white, apple cider, or raspberry)
- 1/2 cup sugar
- 1 teaspoon poppy seeds
- 1 teaspoon dried mustard
- 1 teaspoon salt
Instructions
- Make the Dressing: In a mixing bowl or jar, combine oil, vinegar, sugar, poppy seeds, dried mustard, and salt. Shake well and refrigerate until ready to use.
- Prepare the Salad: In a large bowl, layer spinach leaves as the base. Add strawberries, blueberries, raspberries, crumbled feta cheese, red onion slices, and almonds.
- Dress and Serve: Drizzle the dressing over the salad and toss gently to combine without bruising the spinach. Serve immediately for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 10g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg
Keywords: For added protein, top with grilled chicken. Customize by adding fruits such as peaches or apples. Store leftovers in an airtight container for up to two days without dressing.
