Mixed berry salad with poppy seed dressing and cinnamon almonds recipe

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  • Yield: 8 Servings
  • Preparation Time: 20 Minutes
  • Cooking Time: 7 Minutes
  • Total Time: 27 Minutes

Ingredients

  • ½ cup sliced almonds
  • 6 tablespoons granulated sugar
  • 2 tablespoons light brown sugar
  • 1 teaspoon ground cinnamon
  • ½ cup extra-virgin olive oil
  • ¼ cup red wine vinegar
  • ¼ teaspoon table salt or fine sea salt
  • ½ teaspoon poppy seeds
  • 8 cups fresh spinach
  • 1 cup fresh strawberries, hulled and sliced
  • 1 cup fresh blackberries
  • 1 cup fresh raspberries
How to Make It
  1. In a small skillet, combine the almonds, 2 tablespoons of the granulated sugar, and the brown sugar. Cook over medium heat, stirring, for 5 to 7 minutes, watching closely to keep it from burning. Once the sugar has melted and coated the nuts, sprinkle in the cinnamon and stir. The almonds may clump together. Transfer to a plate and set aside to cool. Break them into pieces once they have cooled.
  2. In a blender or food processor, combine the oil, vinegar, salt, poppy seeds, and the remaining 4 tablespoons granulated sugar and blend until combined, about 30 seconds. Store in the refrigerator until ready to serve. Shake just before serving.
  3. Layer the spinach and berries in a serving bowl and add the almonds on top. Drizzle with the desired amount of dressing, toss to combine, and serve immediately.
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