I first had this salad at my sister-in-law’s baby shower, back in 2005. The recipe was quickly procured and tucked inside my recipe box… where it has sat for 4 years.
Fortunately, my mother-in-law hadn’t forgotten about this tasty dish, and whipped it up for our dinner last night. It’s quick and special, all at once, and it was a yummy addition to our baked fish and couscous.
This is a perfect luncheon salad. Served with a nice quiche, or topped with crumbled goat cheese and a side of nice bread, it would be a wonderful, light meal for a lunch with girlfriends. However, lest such an idea cause you to file this in the category of “chic food,” I will point out that Ryan enjoyed this very much!
Spinach and Berry Salad
Mix and chill.
Toss; dress with vinaigrette to taste.
*To toast: Spread on cookie sheet and put in hot oven for a minute or two. Watch them closely; they’ll go from toasted to burned in a split second!
**Or any combination you have on hand.