Red White and Blue Spinach Salad

Fourth of July is coming right up and maybe you have a cookout to go to.  This salad is a perfect addition to your holiday – festive and delicious!

So, here’s what you need:  spinach, whatever other lettuce you want (I like red leaf lettuce in this), strawberries, blueberries, dried cranberries, and feta cheese.  Here, I used sugared almonds, so you are going to get that recipe as a bonus today.  Completely free!  I know, I know.  So generous.  🙂  But, I have made this many, many times with plain almonds or walnuts so feel free to go that route.

I think this salad is best served with poppyseed dressing (or there’s this strawberry poppyseed by T. Marzetti that is To. Die. For.) but for a lighter option, it’s also great with a balsamic vinaigrette.

Ok, so I wasn’t going to give you amounts in the salad part of the recipe, but then I started to feel all “what if people won’t make it because there are no amounts?”, so, I’m going to approximate how much I’d use for 8-10 people (although they are clearly rough guesses).  But, hey, wing it!  There are no rules here!  Use as much of the ingredients as you like.

Spinach Salad with Berries and Sugared Almonds

  • One 10 oz bag of baby spinach
  • One head of red leaf lettuce, washed and cut (you may not need the whole head if it is big)
  • 1/2 of a pint of strawberries, sliced
  • 1/2 of a pint of blueberries
  • 1/3 cup of dried cranberries
  • 2/3 cup of feta cheese crumbles
  • desired amount of sugared almonds (recipe below)

Mix lettuce and spinach in large bowl.  Top with fruit, feta cheese, and almonds.  Serve with poppyseed dressing or balsamic vinaigrette or other dressing of your choice.

Sugared almonds:

  • About 2 cups of sliced or slivered almonds (it’s ok if you have less)
  • 1 egg white
  • 1 tsp water
  • About 1/2 cup of sugar

Preheat oven to 350.

In a small bowl, whisk egg white and water until just foamy.  Put the almonds in a medium bowl and then pour the egg white mixture over them.  Add about 1/4-1/2 cup of sugar and stir until almonds are coated.  Spread almonds out on a cookie sheet lined with aluminum foil (DO NOT skip the foil here – it makes cleanup so much easier) until they are in a single layer.

Bake for 10 minutes, then take the almonds out and turn them and spread them back out.  They will be sticky.  At this point, sprinkle them again with a couple of tablespoons of sugar.  Put them back in the oven for about 5 more minutes.  Do not overbake them – they do not have to be brown.  It’s ok if they look wet when you take them out.  They will dry as they cool.  When you take them out of the oven, push them around on the pan with your spatula to unstick them.

Leftover sugared almonds will last for a while on the counter if stored in air tight container.

13 thoughts on “Red White and Blue Spinach Salad

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