Ingredients
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1 lb spinach, trimmed (can use a bag of prewashed spinach)
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1/2 cup slivered almonds, toasted
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1 pint strawberry
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1 cup blueberries
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1 cup shredded monterey jack cheese
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2/3 cup raspberry jelly, warmed
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1 tablespoon creole mustard
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3 tablespoons balsamic vinegar
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3 tablespoons rice vinegar or 3 tablespoons raspberry vinegar
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1 tablespoon raspberry liqueur or 1 tablespoon white wine
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1/2 cup olive oil
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1/2 teaspoon salt
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1/2 teaspoon fresh ground black pepper
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1 bunch green onion, chopped
Instructions
- Rinse the spinach and pat dry. Tear into pieces and place in salad bowl. Add the green onions and toss to mix well.
- Sprinkle the top with almonds.
- Place the strawberries in the center.
- Surround the strawberries with blueberries.
- Sprinkle the cheese over the top or arrange around the edge of the bowl.
- Serve with Raspberry Vinaigrette.
- 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.