Red, White and Blue Salad

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.

• Ready In: 15 mins
• Serves: 8

Ingredients

• 1  lb spinach, trimmed (can use a bag of prewashed spinach)
• 1  bunch green onion, chopped
• 1⁄2 cup  slivered almonds, 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
• 1⁄2 cup olive oil
• 1⁄2 teaspoon salt
• 1⁄2 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.