Red, White & Blue Salad

For the Dressing
• 2-1/2 tablespoons raspberry vinegar
• 6 tablespoons vegetable oil
• 1/4 cup honey
• 1/2 teaspoon Dijon mustard
• 1 tablespoon finely chopped onions
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

For the Salad
• 1 (6-7 ounce) bag or carton baby spinach (about 6-7 cups)
• 2 cups (1 pint) stemmed and sliced strawberries
• 1 cup (1/2 pint) blueberries
• 1/2 cup pecans, toasted
• 4 oz of Swiss cheese

1. Combine all dressing ingredients in a small bowl and whisk together. Chill

2. In a large bowl or platter, combine baby spinach, strawberries, blueberries and pecans. Add the dressing little by little and toss until greens are well-coated (you may have a bit left over but you'll use most of it). Sprinkle cheese over top and serve


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