Fresh, colorful, and bursting with flavor, this Blueberry Mint Spinach Salad is a perfect balance of sweet, savory, and refreshing. Tender baby spinach leaves pair beautifully with juicy blueberries, creamy feta, and the crunch of toasted almonds, while the berry-mint dressing adds a bright, tangy finish. It’s light enough for a starter or side dish yet satisfying enough to enjoy on its own, making it a wonderful choice for summer gatherings, picnics, or a simple weeknight meal.
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
*If Ribena is unavailable, substitute with another berry concentrate or reduced fruit juice.
METHOD:
In a small bowl, whisk together olive oil, Ribena, lemon juice, chopped mint, and pepper until well combined. Set aside.
Place slivered almonds in a dry skillet over medium heat. Stir often until golden brown and fragrant, about 5 minutes. Transfer to a plate to cool.
In a large salad bowl, combine baby spinach, blueberries, almonds, and crumbled feta.
Drizzle the berry-mint dressing over the salad just before serving. Toss gently to coat the greens and toppings evenly.
YIELD: Makes 4 servings.
SOURCE: Recipe created by Liz Pearson, Registered Dietician for the Almond Board of California
