Spinach and Berries Salad with Dill - Serves 8 to 10
Published in: Colorado Colores, page 51
Ingredients
Red Wine Vinaigrette
1/2 cup olive oil
1/4 cup red wine vinegar
1/4 cup sugar
2 clove garlic -- crushed
1/4 teaspoon(s) salt
1/4 teaspoon(s) pepper
1/4 teaspoon(s) dry mustard
1/4 teaspoon(s) onion powder
Salad
1 cup almonds -- slivered
1 pounds baby spinach
1 pounds butter lettuce
1 bunch scallions -- chopped
1/2 pint(s) strawberries -- sliced
1/2 pint(s) raspberries
1/2 pint(s) blueberries
1/4 cup dill weed -- fresh chopped
Instructions
Toast the almonds for about 5 minutes at 350F . Cool. Toss the
almonds, spinach, lettuce, onions, fruit and dill week in a large
bowl. Add the vinaigrette just before serving and toss to coat.
Exported from A Cook's Books -- Recipe management for Macintosh
http://www.terryand
"My idea of pure heaven is to spend a day in the kitchen, peeling,
chopping, and stirring while the words of a good book fill the air
around me." Ruth Reichl
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