Spinach and Berry Salad

Number of Servings: 4

Salad Ingredients:

1 cup (250 mL) fresh strawberries, hulled and thinly sliced
1 cup (250 mL) fresh blueberries and/or fresh blackberries
¼ cup (60 mL) thinly sliced red onion
2-3 cups of fresh spinach

½ cup (125 mL) candied pecans or pistachios*
½ cup (125 mL) crumbled feta cheese

Vinaigrette:

1- 1 ½ tablespoons (15-25 mL) seedless raspberry jelly, melted
1 ½ – 2 tablespoons (25-30 mL) balsamic vinegar
1 teaspoon (5 mL) poppy seeds (optional)
3-4 tablespoons (45-60 mL) extra virgin olive oil
Sea salt; freshly ground black pepper

Method:

1. Make candied nuts:: In a 325⁰F oven, toast ½ cup of roughly chopped nuts for about 2 minutes (on a parchment-covered baking sheet). Place warm nuts in a small bowl and toss with 1 tablespoon of maple syrup and a sprinkle of salt. Return to baking sheet and continue to toast for an additional 5-6 minutes. Stir up once or twice during toasting time. Let cool on baking sheet.
2. In a large salad bowl, place berries, red onion slices, and spinach.
3. Make vinaigrette: In a small bowl, mix melted jelly, vinegar, and poppy seeds. Whisk in olive oil; season to taste.
4. Just before serving, pour some of the vinaigrette over salad; Gently mix together.
5. Sprinkle the candied nuts and feta cheese over top.   Serve remaining vinaigrette on the side.

Questions and comments are always welcome    alex@chilipeppersandpears.com ^[1]