Spinach And Berries Salad With Dill - Junior League Of Denver

• Red Wine Vinaigrette
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1/4 cup sugar
• 2 garlic cloves, crushed
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon dry mustard
• 1/4 teaspoon onion powder
• Salad
• 1 cup slivered almonds
• 1 pound baby spinach leaves, trimmed
• 1 pound baby butterhead lettuce
• 1 bunch green onions, chopped
• 1/2 pint fresh strawberries, sliced
• 1/2 pint fresh raspberries
• 1/2 pint fresh blueberries
• 1/4 cup chopped fesh dill weed

1. For the Vinaigrette: combine the olive oil, vinegar, sugar, garlic, slat, pepper, dry mustard and onion powder in a jar with a tight-fitting lid. Shake to mix. Chill until serving time.
2. For the Salad: spread the almonds on a baking sheet. Toast at 350 degrees for 5 to 7 minutes or until golden brown, stirring after 3 to 4 minutes. Let stand until cool. Toss the almonds, spinach, lettuce, green onions, strawberries, raspberries, blueberries and dill weed in a large salad bowl. Add the vinaigrette just before serving and toss to coat.

red wine vinaigrette, olive oil, red wine vinegar, sugar, garlic, salt, pepper, dry mustard, onion powder, salad, almonds, baby spinach leaves, butterhead lettuce, green onions, fresh strawberries, fresh raspberries, blueberries, dill weed

Taken from www.epicurious.com/recipes/member/views/spinach-and-berries-salad-with-dill-junior-league-of-denver-1249788 (may not work)