I’m pretty particular about my grocery shopping. I usually plan a menu for the week, write a store list (divided by areas of the grocery store since I’m a bit crazy like that), and stick to it. It’s good for the budget, and it I rarely throw anything away since I only buy what I plan to use. During my last trip to Costco, though, I noticed a killer deal on blueberries and just couldn’t pass ‘em up. So this time I had to work backwards and figure out what to make from what I’d bought.
I have Colorado Colore (a Junior League cookbook) on loan from my local library and the cover recipe is this gorgeous salad that incorporates – drumroll, please – blueberries! I knew it would be perfect with the leftover burgers I had in my freezer, so I put it on the menu. Here’s the recipe if you’d like to try it:
Spinach and Berries Salad with Dill
Serves 8 to 10
Red Wine Vinaigrette Ingredients:
1/2 cup olive oil
1/4 cup red wine vinegar
1/4 cup sugar
2 garlic cloves, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dry mustard
1/4 teaspoon onion powder
1 cup slivered almonds
1 pound baby spinach leaves
1 pound baby butterhead lettuce
1 bunch green onions, chopped
1/2 pint fresh strawberries, sliced
1/2 pint fresh raspberries
1/2 pint fresh blueberries
1/4 cup chopped fresh dill weed
For the vinaigrette, combine the olive oil, vinegar, sugar, garlic, salt, pepper, dry mustard and onion powder in a jar (or airtight container) with a tight-fitting lid. Shake to mix. Chill until serving time.
For the salad, spread the almonds on a baking sheet. Toast at 350°F for 5 to 7 minutes or until golden brown, stirring after 3 to 4 minutes. Let stand until cool. Toss the almonds, spinach, lettuce, green onions, strawberries, raspberries, blueberries, and dill weed in a large salad bowl. Add the vinaigrette just before serving and toss to coat.
Source: Colorado Colore
(Those of you who are really paying attention might notice that my salad is missing raspberries. I accidentally used all of my stash on some trifles earlier in the day, but I’ll be sure to include them next time.)
This salad is incredibly delicious! There are so many different flavors, but they really work together: sweetness from the berries, a hint of heat from the scallions, smokiness from the almonds, the herbaceous quality of the dill. I really loved the texture of the toasted almonds and the berries with the lettuce, and the dressing was pure tangy, garlicky goodness. Mmmmm. Add the fact that it’s visually stunning, and we have a winner. I’m not ready to rank it above my favorite summer salad of all time, but it’s definitely going into summer recipe rotation.
A word of warning: This recipe makes a HUGE salad. (Gigantic! Enormous!) I made a quarter recipe, and I swear we had enough salad for four people. Good thing it was fantastic!