Pati's Spinach and Boysenberry Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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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. Ingredients:
1/4 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 |
1/4 cup toasted sliced almonds |
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.
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