This is a really pretty salad and wonderful in the summer with its delicious mix of greens, dill, berries, and a tangy-sweet dressing. The salad ingredient measurements are all approximate – you can adjust as needed depending on the amount of berries you have and the size of your salad bowl. As written, it yields 6 – 8 servings.
Salad Ingredients:
- About 8 cups of spinach and lettuce (I use baby spinach and leaf lettuce)
- 2 C sliced strawberries
- 1 1/2 C blueberries
- 1 C raspberries
- 1 C sliced almonds
- 6 green onions, chopped
- 3 T fresh chopped dill weed
Dressing Ingredients:
- 3/8 C mild oil (I use grapeseed oil)
- 3 T red wine vinegar
- 2 T sugar
- 1/2 t granulated garlic
- 1/4 t salt
- 1/4 t pepper
If you’re smart, you’ll wash the dill ahead of time and then let it air dry on a towel . If, like me, you always forget and wash it right before you chop it, the dill will stick to your knife, your hands, and everywhere you don’t want it. Anyway, try to plan ahead. But it’s okay if you don’t.
Mix the lettuce, spinach, green onion, almonds, and dill in your salad bowl. Keep berries and dressing separate from salad until just before serving. Then, mix all together and serve.
Enjoy!
