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Berry-Balsamic Spinach Salad

A beautiful bright salad with a sweet tangy dressing.

Make Berry-Balsamic Drizzle and Crunchy Maple Nuts up to two weeks in advance.

Place the spinach in salad spinner filled with water. Swish gently to rinse. Dump out water and repeat until water is clear. Spin or pat dry.

Place spinach in a medium bowl and toss with dressing. Top with berries, cheese, and walnuts.

For individual servings, drizzle dressing over each.

For crisp leaves, immerse spinach into a bowl of cold water and swish gently to rinse. A direct stream of water on the leaves can bruise them.

Spinach should be gently patted or spun dry. If it is dried, the dressing will adhere better. Salad spinners work really well for this task. I rinse, spin-dry and store the spinach in the refrigerator in the spinner. It stays crisp and fresh for several days.

I like to dress just the spinach so it is evenly coated, then add the toppings. The toppings don't need the dressing and if they are tossed with the salad they often fall to the bottom.

Problems

Spinach can come with a lot of dirt on it. Be sure to rinse it well.

Don't simmer the dressing too long or it reduces too much and is very strong.

Be sure to strain the mixture. The seeds make the dressing bitter and harder to serve.

Berry-Balsamic Spinach Salad

4-6 cups spinach
1/4 c berry-balsamic drizzle
1/4 c crunchy maple walnuts
1/4 c raspberries or blackberries or a mix
1/4 c crumbled feta cheese

1. Make the dressing and walnuts up to two weeks in advance.

2. Place the spinach in salad spinner (1)filled with water. Swish gently to rinse. Dump out water and repeat until water is clear. Spin or pat (2)dry. Place the spinach in a medium bowl. (3)Toss with dressing. Top with berries, cheese, and walnuts.

Notes

1. For crisp leaves, immerse spinach into a bowl of cold water and swish gently to rinse. A direct stream of water on the leaves can bruise them.

2. Spinach should be gently patted or spun dry. If it is dried, the dressing will adhere better. Salad spinners work really well for this task. I rinse, spin-dry and store the spinach in the refrigerator in the spinner. It stays crisp and fresh for several days.

3. I like to dress just the spinach so it is evenly coated, then add the toppings. The toppings don't need the dressing and if they are tossed with the salad they often fall to the bottom.

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