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Spinach and Berry Summer Salad
Fresh, tender baby spinach leaves are topped with sweet blueberries, tangy strawberries, crunchy pecans, and spicy red onion. If that wasn't enough there is a mango dressing with a chipotle kick that is just a tropical vacation in a Mason jar.
Prep Time
15
minutes
minutes
Total Time
15
minutes
minutes
Servings
6
servings
Calories
Author
Marye Audet-White
Ingredients
Salad
1
(1 lb) bag baby spinach or baby herb salad
1
pint
blueberries
1
pint
strawberries
, quartered
1
cup
toasted pecans or walnuts
½
cup
chopped red onion
1
cup
dried cranberries
(optional)
¼
cup
bleu cheese
Mango dressing
1
mango
, peeled and diced
2
tablespoons
honey
⅓
cup
lime juice
1
tablespoon
balsamic vinegar
1
tablespoon
coconut oil
⅛
teaspoon
chipotle powder.
Instructions
Salad
Arrange the spinach on individual plates.
Mix the remaining ingredients and spoon on top.
Drizzle
with the mango dressing.
Dressing
Add all ingredients to a blender jar.
Blend on high until smooth.