Recipe Monday

Today's recipe is for Tri-Berry Spinach Salad. I love salads and homemade vinaigrettes, but my husband on the other hand won't eat a salad unless it has meat in it. So I don't make salads at home to often. I first made this salad for our Relief Society Birthday party a few years ago and ever since than I make for other occasion. It is a great summer salad, but it can be made anytime of the year.

Tri-Berry Spinach Salad

Dressing
1/4 cup oil
1 tablespoon sugar
3 tablespoons frozen raspberry lemonade concentrate
2 tablespoons vinegar
1/4 teaspoon Dijon mustard

Salad
1 pkg. prewashed fresh baby spinach (about 7 cups)
1/3 cup sliced fresh strawberries
1/3 cup fresh blueberries
1/3 cup fresh raspberries
1/4 cup sliced red onions

In a small bowl, combine all dressing ingredients; mix well*. In a large serving bowl, combine all salad ingredients. Pour dressing over salad; toss gently to coat.

*You can make the dressing the night before, refrigerating it in a jar or container with a lid. Just before serving, shake the jar until the dressing is well-combined.

Recipe Source:Pillsbury Annual Recipes 2006- Cookbook