INGREDIENTS:
Salad:
8 cups baby spinach leaves
1 cup blueberries
1/2 cup slivered almonds (toasted, optional)
1/2 cup crumbled feta cheese
Dressing:
3 tablespoons extra virgin olive oil
3 tablespoons Ribena (concentrated blackcurrant nectar)*
1 tablespoon + 1 teaspoon fresh, lemon juice
2 tablespoons fresh mint, chopped
1/4 teaspoon freshly cracked pepper
METHOD:
In a small bowl whisk together the salad dressing ingredients: olive oil, Ribena, lemon juice, fresh mint, and pepper.
Toasting the almonds is optional, but it does intensify their flavor. To toast, place the almonds in an ungreased saucepan over medium heat. Stir them often, so they don’t burn. They are done when golden brown. This should take about 5 minutes.
Place the spinach, blueberries, almonds, and feta cheese in a large bowl. Gently toss salad with the dressing and serve.
YIELD: Makes 4 servings.
SOURCE: Recipe created by Liz Pearson, Registered Dietician for the Almond Board of California
