Boysenberries are used in this light and cool summer salad because that is what we grow. Strawberries and strawberry preserves or raspberries and raspberry preserves might also be used.
| Prep Time: | 15 mins |
| Total Time: | 15 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- ¼ cup olive oil
- 1 teaspoon prepared horseradish
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 2 tablespoons boysenberry jam
- 1 (14 ounce) bag spinach leaves
- 1 cup fresh boysenberries
- ¼ cup toasted sliced almonds
Instructions
- Make the dressing by combining the olive oil, horseradish, rice vinegar, brown sugar, and boysenberry jam in a blender. Blend until smooth.
- Place 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.
Reviews
I didn’t realize this ever got posted. I’m glad it did. It’s SO yummy! I wanted to ad, I’ve since changed my diet to make it healthier. I tried the recipe again subbing the brown sugar for granulated Splenda and used a “no sugar added” jam to replace the full sugar jam. It was STILL yummy!