Pati's Spinach and Boysenberry Salad
This light and refreshing summer salad is made with boysenberries because that's what we grow. You could easily use a combo of raspberries with raspberry preserves or strawberries with strawberry preserves.
- Serves: 8 persons
- ¼cup olive oil
- 1teaspoon prepared horseradish
- 2tablespoons rice vinegar
- 2tablespoons brown sugar
- 2tablespoons boysenberry jam
- 1(14 ounce) bag spinach leaves
- 1cup fresh boysenberries
- ¼cup toasted sliced almonds
Step 1Make the dressing by combining the olive oil, horseradish, rice vinegar, brown sugar, and boysenberry jam in a blender. Blend until smooth.
Step 2Place the spinach in a large bowl. Drizzle the dressing over the spinach and toss until leaves are evenly coated. Sprinkle boysenberries and almonds over top of the salad; serve immediately.