Name: Pati's Spinach and Boysenberry Salad recipe
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

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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

Make the dressing by combining the olive oil, horseradish, rice vinegar, brown sugar, and boysenberry jam in a blender. Blend until smooth.
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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Pati's Spinach and Boysenberry Salad

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