Red, White and Blue Salad

LonghornMama's Note:

Delicious spinach and fruit salad from Settings on the Dock of the Bay, a cookbook from the Assistance League of the Bay Area Texas. A wonderful cookbook, I picked this up at SurlaTable (better known as my happy place) while they were preparing recipes from the book.

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Servings: 8

• 1 lb spinach , trimmed (can use a bag of prewashed spinach)
• 1 bunch green onion , chopped
• ½ cup slivered almond , toasted
• 1 pint strawberry
• 1 cup blueberries
• 1 cup shredded monterey jack cheese
• 2⁄3; cup raspberry jelly , warmed
• 1 tablespoon creole mustard
• 3 tablespoons balsamic vinegar
• 3 tablespoons rice vinegar or 3 tablespoons raspberry vinegar
• 1 tablespoon raspberry liqueur or 1 tablespoon white wine
• ½ cup olive oil
• ½ teaspoon salt
• ½ teaspoon fresh ground black pepper

Directions:

1. Rinse the spinach and pat dry. Tear into pieces and place in salad bowl. Add the green onions and toss to mix well.
2. Sprinkle the top with almonds.
3. Place the strawberries in the center.
4. Surround the strawberries with blueberries.
5. Sprinkle the cheese over the top or arrange around the edge of the bowl.
6. Serve with Raspberry Vinaigrette.
7. To prepare Raspberry Vinaigrette, combine jelly, mustard, vinegars, liqueur, olive oil, salt and pepper in a jar with a tight fitting lid. Cover and shake until blended. Store vinaigrette in the refrigerator.

Reviews

[Chef #1229480]

delicious! Everyone asked for the recipe

[jfreed]

Makes a very pretty presentation and adds something healthy to the normal July 4th fare. I thought the dressing was very good, but may consider "cheating" and buying a raspberry vinaigrette the next time I make the salad.

[The Left Handed Chef]

I altered how I put this together but over all it was a success for my patriotic themed 4th of July dinner! Thanks for the splendid idea!