I saw a fast food commercial that gave me the idea for these little tacos. I was smitten with the concept and was eager to learn how to do them better and at home. Serve as an appetizer or in the form of a taco salad with avocado, onion, salsa, sour cream, cilantro, and lime wedges on top of shredded lettuce.
| Prep Time: | 15 mins |
| Total Time: | 15 mins |
| Servings: | 8 |
Ingredients
- 3 cups baby spinach, rinsed and dried
- 1 pint fresh blackberries
- 6 ounces crumbled feta cheese
- 1 pint cherry tomatoes, cut in half
- 1 green onion, sliced
- ¼ cup finely chopped walnuts (Optional)
- ½ cup edible flowers (Optional)
Instructions
- In a large bowl, toss together baby spinach, blackberries, feta cheese, cherry tomatoes, green onion, and walnuts. Garnish with edible flowers.
Nutrition Facts
| Calories | 107 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 19 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 3 g |
| Sodium | 250 mg |
| Sugars | 3 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
This salad is amazing! I add pomegranate and used a red onion cut thinly instead of green because I didn’t have any on hand. Didn’t need dressing and was the first dish that people came back for seconds of!
I made this for a dinner party and it ended up being the highlight of the meal. It’s a light and refreshing salad to serve with a heavier meal. Perfect combo of sweet, tart, and crunch. We served it with a raspberry walnut vinegrette.
Used Ken’s Lite Raspberry Walnut Vinegarette. Divine!
Made this for a family gathering, and everyone thought it was delicious.
This is a really good salad. I have a local store that sells a kinds of really good olive oils and vinegar and olive oils from all over the world. I used their blackberry and ginger vinegar and just some olive oil as the dressing and it was amazing. It also kept well for dinner the next day. I would make this again the same way.
This was quite good. I added leftover pan-seared salmon to mine to make it a meal. I just added some fresh lemon juice and olive oil to it. A great way to eat my fresh fruits and veggies from the farmers market. I’ll make this again for sure!
Loved the blackberries. Added some olive as I felt it needed it think I will put a squeeze of lemon in next time as I feel it would compliment the cheese. I swapped the nuts for walnuts which was really great.
Oh love this recipe full of bright colors. Topped with a Berry Vinaigrette. Will be making again.
I skipped the edible flowers and the green onion. Served with a balsamic berry salad dressing.
OMG! This is worth 8 stars, though I opted to use dried cranberries instead of cherry tomatoes and goat cheese instead of feta. Since I doubled the recipe, I used 3 green onions, some romaine with mostly spinach, and 1 1/2 pints of blackberries. I served it with a peach balsamic vinegar that I had and mmmmm…..SO good and beautiful too!
Delicious! I took this to cards last night, and it went over well. Used pecans instead of walnuts, red onions instead of scallion, and used a balsamic vinaigrette, and the flavor combination was spot on!
this was pretty decent but i enjoyed the Strawberry Blue Cheese Salad on this site a whole lot more so i’ll stick to that as my go-to fruit salad.. ty anyway
With a raspberry vinaigrette this salad was outstanding!
I think this is good, unique salad and I’ve made it a few times to bring to get-togethers. I use a candied nut (like sugary pecans, any that look good when I’m at the store) instead of the plain walnuts.
Delicious! Definitely will make it again.
yummy with fig balsamic dressing
This is outstanding. I made it for the ladies of my book club who all like fresh fruit and their salads with dressing on the side. I’m more of the raw veggie salad with a pile of creamy dressing on top kind of person. Everyone loved this and I am its biggest fan. I used fresh from the garden cherry tomatoes, more green onion and toasted the walnuts. Didn’t use edible flowers. I made a spicy balsamic dressing and sweetened it with about a tablespoon of honey then lightly drizzled it over everything. It definitely is a keeper.
Great salad, although a shame it did not have a home made dressing to go with it. I omitted the green onion (didn’t have any) and used sliced almonds in place of the walnuts. Thank you for sharing.
I had some leftover blackberries to use up, so I decided to make this recipe. I didn’t have spinach so I used green leaf lettuce. I eyeballed the ingredients rather than measuring and increased the onions, using two green onions for two salads. I toasted my walnuts in a skillet with a little butter to enhance their flavor and I didn’t use the optional edible flowers. For the dressing I used Honey Balsamic Vinaigrette also from this site. This salad was quite good and I would make it again. I’m not sure the tomatoes worked that well in this, although they did contribute additional color. Next time I will use strawberries instead. Other than that I wouldn’t change a thing! Nice recipe!
Great salad. I added romaine lettuce and fresh beets. The family loved it.
All the flavors worked very well together in this! I really wanted to use the edible flowers but my store didn’t have them. OBVIOUSLY this recipe is JUST a salad recipe so you will need to come up with a dressing. I just used some oil and red wine vinegar. Balsamic and oil would be good too! Yum!