Wednesday, June 25, 2014
Summertime Spinach Salad!
This year many of us had a long, tough, cold winter and the arrival of warm weather has been anticipated for months.
Now that summer has arrived, it’s time to get out and enjoy the sunshine!
To make those beach days even better, why not have a few healthy, quick meals on hand to throw together after you get home?
This recipe is a favorite of mine. The salad itself is a basic spinach, berry, nut, and cheese type salad, but it’s the dressing that makes it so tasty.
The salad measurements and even the ingredients can be changed to fit your own taste. Mix in some spring mix lettuce with the spinach, or raspberries instead of strawberries, almonds in place of the walnuts, or blue cheese instead of feta.
The combinations are endless, well not really endless, but there are a lot of summer flavors to blend together. Use your imagination and have fun with different tastes.
I hope you’ll enjoy this spinach salad with poppy seed dressing.
6 cups baby spinach
½ cup sliced strawberries
½ cup blueberries
¼ cup roughly chopped walnuts
¼ cup crumbled feta cheese
Wash or rinse all the fruit and vegetables. Drain thoroughly. Add all the ingredients to a large bowl. When you’re ready to serve shake the dressing, pour over and gently toss.
4 teaspoons strawberry jam
2 Tablespoons balsamic vinegar
6 Tablespoons (quality) olive oil
1 teaspoon poppy seeds
A pinch of both salt and pepper
Place all ingredients in a jar with a tight sealing lid and shake. You’ll have to shake it for a bit to break up the jam. Then allow the dressing to rest for at least ten minutes to blend the flavors.
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Michele Morris lives in Florida with her large family and four fur babies. She is the author of various short stories and a full length historical romance. You can contact Michele on Facebook, Twitter, and here, on Stitches Thru Time blog.