Spinach And Berries Salad With Dill Recipes

SPINACH AND BERRIES SALAD WITH DILL

Spinach and Berries Salad with Dill image

Provided by Becky Spoon

Categories Salad

Number Of Ingredients 16

Ingredients

1/2 cup olive oil
1/4 cup red wine vinegar
1/4 cup sugar
2 garlic cloves, crushed
1/4 tsp salt
1/4 tsp pepper
1/4 tsp dry mustard
1/4 tsp onion powder
1 cup slivered almonds
1 lb baby spinach leaves
1 lb butter lettuce or a soft leafy lettuce (I have used a red leaf and it's beautiful with the berries)
1 bunch green onions, chopped
1/2 pint fresh strawberries, sliced
1/2 pint fresh raspberries
1/2 pint fresh blueberries
1/4 cup chopped fresh dill weed

Steps:

Combine the olive oil, vinegar, sugar, garlic, salt, pepper, dry mustard and onion powder in a jar with a tight-fitting lid. Shake to mix. If you are not using right away, chill until serving; however, I always bring it to room temperature before using.
Spread the almonds on a baking sheet. Toast at 350 degrees for 5 to 7 minutes or until golden brown, stirring after 3 to 4 minutes. let stand until cool. Toss the almonds, spinach, lettuce, green onions, strawberries, raspberries, blueberries and dill weed in a large salad bowl. Add the vinaigrette just before serving and toss to coat.

FOUR-BERRY SPINACH SALAD

Four-Berry Spinach Salad image

Nature's candy abounds in the berry-filled salad. Its slightly tart dressing contrasts deliciously with sweet in-season fruit. -Betty Lise Anderson, Gahanna, Ohio

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1 tablespoon canola oil
1 tablespoon orange juice
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
1 tablespoon water
2 teaspoons lemon juice
1/2 teaspoon sugar
1/2 teaspoon poppy seeds
1/8 teaspoon ground allspice
Dash ground cinnamon
4 cups fresh baby spinach
1/2 cup each fresh raspberries, blueberries, blackberries and sliced strawberries
2 teaspoons chopped walnuts, toasted

Steps:

In a small bowl, whisk the first 10 ingredients until blended. In a small bowl, combine spinach and berries. Drizzle with dressing and sprinkle with walnuts; toss to coat.

Nutrition Facts : Calories 89 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 25mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges

SPINACH BERRY SALAD

Spinach Berry Salad image

My mother shared this recipe with me because of my passion for light dishes. Delicious and colorful, it is as pleasing to the eye as it is to the palate. It wins me compliments whenever I serve it. -Lisa Lorenzo of Willoughby, Ohio

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

4 cups packed torn fresh spinach
1 cup sliced fresh strawberries
1 cup fresh or frozen blueberries
1 small sweet onion, sliced
1/4 cup chopped pecans, toasted
CURRY SALAD DRESSING:
2 tablespoons white wine vinegar
2 tablespoons balsamic vinegar
2 tablespoons honey
2 teaspoons Dijon mustard
1 teaspoon curry powder
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

In a large salad bowl, toss together the spinach, strawberries, blueberries, onion and pecans. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over salad and toss to coat. Serve immediately.

Nutrition Facts : Calories 141 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 250mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

SPINACH & DILL SALAD

Spinach & Dill Salad image

A nice fresh, light spinach salad with a touch of dill. I formulated this recipe years ago as I grow some very tasty spinach and dill weed.

Provided by William Uncle Bill

Categories Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

12 ounces fresh spinach, coarse stems removed
3 tablespoons extra virgin olive oil, first press,cold press
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon granulated sugar
1/4 teaspoon freshly ground black pepper
1 (8 inch) cucumbers, peeled,seeded and finely chopped
1/2 cup finely chopped fresh dill weed

Steps:

Wash spinach in cold water.
Remove coarse stems and discard.
Dry spinach on paper towelling; chop into bite size pieces and place into a large mixing bowl.
In a small bowl, combine olive oil, lemon juice, salt, sugar and pepper, mix well to blend.
Add seeded chopped cucumber to dressing and mix.
Pour dressing over spinach and toss to coat.
Add chopped fresh dill and toss to mix.
Serve immediately.
If desired, add 1/4 teaspoon of dry mustard when mixing dressing.

LEMON COUSCOUS SALAD WITH SPINACH, SCALLIONS, AND DILL

Lemon Couscous Salad with Spinach, Scallions, and Dill image

Categories Salad Side Vegetarian Quick & Easy Low Cal High Fiber Low/No Sugar Lemon Spinach Chill Vegan Couscous Dill Boil Gourmet Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 6

Number Of Ingredients 8

Ingredients

2 1/4 cups water
a 10-ounce box couscous (about 1 1/2 cups)
1/2 teaspoon salt
3 tablespoons fresh lemon juice, or to taste
1/4 cup olive oil
1 small bunch spinach, coarse stems discarded and leaves washed thoroughly, spun dry, and shredded fine (about 2 cups)
3 large scallions, sliced thin
3 tablespoons finely chopped fresh dill, or to taste

Steps:

In a saucepan bring water to a boil and stir in couscous and salt. Remove pan from heat and let couscous stand, cover 5 minutes. Fluff couscous with a fork and transfer to a bowl. Stir in lemon juice, oil, and salt and pepper to taste and cool couscous completely. Stir in spinach, scallions, and dill and chill salad, covered, at least 2 hours or overnight.

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