Pati's Spinach and Boysenberry Salad recipe

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Ingredients

¼ cup olive oil
1 teaspoon prepared horseradish
2 tablespoons rice vinegar
2 tablespoons brown sugar
2 tablespoons boysenberry jam
1 (14 ounce) bag spinach leaves
1 cup fresh boysenberries
¼ cup toasted sliced almonds

Nutrition Info

123.6 calories
carbohydrate: 10.9 g
cholesterol: : -
fat: 8.5 g
fiber: 2.4 g
protein: 2.3 g
saturatedFat: 1.1 g
servingSize: -
sodium: 44.2 mg
sugar: 6.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Make the dressing by combining the olive oil, horseradish, rice vinegar, brown sugar, and boysenberry jam in a blender. Blend until smooth.

  2. Place the spinach in a large bowl. Drizzle the dressing over the spinach and toss until leaves are evenly coated. Sprinkle boysenberries and almonds over top of the salad, serve immediately.

Recipe Yield

8 servings

Recipe Note

This light and refreshing summer salad is made with boysenberries because that's what we grow. You could easily use a combo of raspberries with raspberry preserves or strawberries with strawberry preserves.

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