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Nutrition Facts
Serving Size 1 (201g) Recipe makes 8 servings The following items or measurements are not included below: 3 tablespoons balsamic vinegar raspberry liqueur
Calories 329
Calories from Fat 195		(59%)
Amount Per Serving		%DV
	Total Fat 21.7g	33%
	Saturated Fat 4.9g	24%
	Monounsaturated Fat 13.3g
	Polyunsaturated Fat 2.6g
	Trans Fat 0.0g
Cholesterol 12mg		4%
Sodium 299mg		12%
Potassium 520mg		14%
Total Carbohydrate 30.5g		10%
	Dietary Fiber 4.1g	16%
	Sugars 19.3g
Protein 7.4g		14%
detailed view... how is this calculated?

Menus using this recipe:

4th of July Party 2008

Mama2boys

July 4th 2009

jfreed

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Recipe #122714 | 15 min | 15 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: LonghornMama
May 18, 2005

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.

SERVES 8 (change servings and units)

Ingredients

1 lb spinach, trimmed (can use a bag of prewashed spinach)
1 bunch green onion, chopped
1/2 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 raspberry vinegar
1 tablespoon raspberry liqueur or 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.

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Browse similar recipes by category

Course > Salads
Main Ingredient > Vegetables > Greens > Spinach
Main Ingredient > Fruit > Berries
Preparation > Time to Make > < 15 mins
Occasion > Holiday/Event

Featured Reviews for This Recipe

From: jfreed

On Jul 6, 2009

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.

1 person found this review helpful

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From: Chef #527016

On Jul 5, 2007

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!

1 person found this review helpful

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From: Roxygirl in Colorado

On Jun 20, 2006

The sweet/nut spinach salads always appeal to me! I did half this recipe (me plus two kids), using white wine vinegar with the balsamic (adding extra in place of the liqueur. Even though I dress my salads liberally, I have leftover dressing. I had several helpings: first with toasted pecans and second with a toasty mix of almonds/broken Ramen Noodles (baked) and they were equally good.I ended up just eating this for my dinner, since I kept going back for more! Thanks LonghornMama! Roxygirl

3 people found this review helpful

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From: MelinOhio

On Feb 23, 2006

Don't be tempted to half this recipe, I made all the dressing and half the salad and had to go back and make the other half - just for two of us..Thank you for a great recipe. I could not find Cajun mustard, so I used Spicy Brown mustard and it was fine. Made as directed other than that.

2 people found this review helpful

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Read all 6 reviews