Spinach and Berry Salad

Serves: 4


1 Tbsp Flying Olive Blood Orange, Lemon, Lime Extra Virgin Olive Oil, or Walnut Oil

1 Tbsp orange juice

2 Tbsp Flying Olive Cascadian Wild Raspberry, Dark Raspberry, Blueberry, Blackberry Ginger, Cranberry Pear, Strawberry, or other Balsamic Vinegar of Choice

2 tsp lemon juice

½ tsp poppy seeds

1/8 tsp ground allspice

Pinch of ground cinnamon

4 cups fresh baby spinach

2 cup of a variety of fresh raspberries, blueberries, blackberries and sliced strawberries

2 tsp chopped walnuts or pecans, toasted


In a small bowl, whisk the first 7 ingredients until well blended. In a small bowl, combine spinach and berries. Just before serving, drizzle half the dressing over the salad. Toss to coat. Add more dressing, if desired. Sprinkle with nuts. Serve.

Originally published as “Fruit and Spinach Salad with Citrus Dressing” in Country Woman Magazine. June/July 2007.

Submitted by Chuck L.