Best 5 Spinach And Berries Salad With Dill Junior League Of Denver Recipes
Indulge in a refreshing and vibrant culinary experience with our delectable Spinach and Berries Salad with Dill, a signature dish from the Junior League of Denver. This delightful salad boasts a harmonious blend of flavors and textures, featuring a medley of fresh spinach, sweet berries, crisp walnuts, and creamy goat cheese, all tossed in a tangy dressing infused with the aromatic flavors of dill. Accompanying this main attraction are three additional recipes that offer a delightful array of tastes. Satisfy your sweet cravings with the luscious Lemon Blueberry Cake, a classic dessert brimming with citrusy and berry goodness. Experience a taste of the tropics with the refreshing Pineapple Coconut Bars, a tropical paradise in every bite. And for a savory treat, explore the tantalizing flavors of the Broccoli Cheese Muffins, a cheesy and flavorful delight. These culinary gems are not just recipes; they're an invitation to embark on a culinary adventure that will awaken your taste buds and leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
SPINACH BERRY SALAD WITH CANDIED WALNUTS
Steps:
- For the dressing: Whisk together the vinegar, mustard, honey, jam, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Whisk in the oil in a slow stream and continue whisking until the dressing is emulsified.
- For the salad: Toss together the spinach, blackberries, onions and Candied Walnuts in a large salad bowl. Drizzle with the dressing and toss. Using a vegetable peeler, shave some cheese over the top.
- Line a baking sheet with parchment paper and set aside.
- Melt the butter in a medium saucepan over low heat. Add the walnuts and stir to coat. Raise the heat to medium, add the sugar and cook until the sugar is dissolved and caramelized, stirring often, about 5 minutes. Stir in the cinnamon, 1/2 teaspoon salt and 1/4 teaspoon pepper, then transfer the mixture to the baking sheet. Spread the nuts in a single layer. Let the walnuts cool until hardened, about 15 minutes.
SPINACH AND BERRIES SALAD WITH DILL
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
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
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 AND BERRIES SALAD WITH DILL
Steps:
- For the vinaigrette -- 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. Chill until serving time. For the salad -- Spread the almonds on a baking sheet. toadt at 350 F for 5-7 minutes, stirring after 3 minutes. Let cool. Toss 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.
SPINACH & DILL SALAD
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
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.
Tips:
- For the best flavor, use fresh, ripe berries. If you can't find fresh berries, frozen berries will also work.
- If you don't have any fresh dill, you can use dried dill. Just be sure to use half the amount, as dried dill is more concentrated.
- To make a vegan version of this salad, simply omit the feta cheese.
- This salad is a great way to use up leftover quinoa. If you don't have any leftover quinoa, you can cook some fresh quinoa according to the package directions.
- To make this salad ahead of time, simply prepare the dressing and store it in the refrigerator for up to 3 days. When you're ready to serve the salad, just toss the dressing with the salad ingredients.
Conclusion:
This spinach and berries salad with dill is a delicious and refreshing salad that is perfect for summer. It is packed with nutrients and antioxidants, and it is also very easy to make. Whether you are looking for a light lunch or a healthy side dish, this salad is a great option. So next time you are looking for a healthy and delicious salad, give this spinach and berries salad with dill a try. You won't be disappointed!
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