Red, White, and Blueberry Spinach Salad


Left, Vinaigrette using Dark Raspberry Balsamic Vinegar

Right, Cascadian Wild Raspberry Balsamic Vinegar

Just in time for the Fourth of July or your favorite holiday party or picnic any time of the year! If you’re not a spinach salad person, use arugula, Boston lettuce, or a mix of your favorite greens! Barb L.

Serves: Salad serves: 4, Vinaigrette Yield: ¼ cup


Raspberry Vinaigrette:

3/4 cup fresh raspberries

1 tsp white sugar, more to taste

3 Tbsp Flying Olive Cascadian Wild Raspberry or Dark Raspberry Balsamic Vinegar

2 Tbsp Flying Olive Lime, Lemon, or Basil Extra Virgin Olive Oil

¼ tsp finely minced shallot

¼ tsp Dijon mustard

Pinch each of salt and pepper

For the Salad:

2-4 cups baby spinach, large stems removed (I use kitchen shears)

¼ cup crumbled feta or blue cheese

½ cup blueberries, washed with stems removed

½ cup red raspberries, washed

1 Tbsp plus 1 tsp toasted pine nuts or slivered almonds (about 1 tsp per salad)


Prepare the Vinaigrette:

Mix the raspberries and the sugar together in a bowl. Set aside until the raspberries become juicy, about 10 minutes. Mash the berries, using a fork until liquefied.

Pour the berry mixture in a jar with a lid. Add the Flying Olive White or Dark Raspberry Balsamic Vinegar, Flying Olive Extra Virgin of Choice, minced shallot, Dijon mustard, salt, and pepper. Taste, and add more sugar, salt, and pepper as desired. You can make the dressing a day or two ahead or keep it covered and refrigerated, if desired. (It will keep for a total of 6-7 days covered in the refrigerator).

Prepare the Salad:

Place the spinach in a wide salad bowl or individual bowls. Scatter the blueberries and red raspberries over the spinach. Sprinkle with cheese and nuts.

Serve the Raspberry vinaigrette on the side.

Submitted by Barb and Chuck Lohrke