Spinach Salad with Blackberry Vinaigrette

Last week, as you may or not recall from this blog post, my number two son brought me an abundance of fresh berries. Rather than freezing them - that can sometimes compromise their texture and flavor - I sought creative ways to incorporate them into meals. This morning, inspiration struck, leading to a delightful spinach salad that not only featured these berries, but also transformed them into a star component of a tasty vinaigrette.

Spinach Salad with Blackberry Vinaigrette

The salad was a vibrant mix of:

Fresh Spinach - The base of our salad, providing a robust, earthy flavor.
Homemade Croutons - Adding a delightful crunch and a touch of rustic charm.
Red Onion - For a sharp, contrasting flavor that complements the sweetness of the berries.
Blackberries - Adding bursts of color and sweetness.
Feta Cheese - Offering a creamy, tangy element to balance the sweetness.
Macadamia Nuts - Bringing a buttery, rich texture to the ensemble.

To elevate this already delicious combination, I topped it with blackberry vinaigrette. What an explosion of nutrition and taste!

Blackberry Vinaigrette

1 c. fresh blackberries
⅔ c. light olive oil
⅓ c. raspberry vinegar
¼ t. dry mustard
1-2 T. sugar
1 t. sea salt
¼ t. freshly ground black pepper

Combine all ingredients in the bowl of a mini food processor. Process until the mixture is well emulsified.
Note: You have the option to strain out the seeds for a smoother texture; however, I chose to keep them in for added texture and nutrition.

This vinaigrette can be stored in the refrigerator and will keep for 5 to 7 days, making it perfect for multiple meals or for sharing with friends.

The result was nothing short of brilliant; the vinaigrette not only highlighted the berries' flavors but also added a sophisticated touch to a simple salad. Whether you choose to strain the seeds or embrace the rustic texture, this vinaigrette is sure to impress. Enjoy the fusion of flavors and textures, and let your culinary creativity shine with every bite.

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Spinach Salad

I was raised on Popeye and Huckleberry Hound cartoons, and the former made quite an impression. Every time I'd watch Popeye gain great strength from downing a can of spinach, I was in awe. One day while shopping with my mother I spotted a can of spinach in the grocery store, and begged her to buy it. She balked, but I assured her that it would not go to waste, that I wanted to be strong like Popeye and would eat the entire can. There had to be a lot of inward eye rolling on her part when she put it into the cart, but she indulged me and that evening heated it through and mounded a serving onto my plate. I was aghast! This slimy, green mess looked more like something that we used to scrape off of the bottom of the boat at season's end than something I'd actually want to eat, and I'm sorry to say I didn't even try it.

Fast forward about ten years when bridge parties and spinach salads were all the rage, and once again I found a serving of spinach set before me, but this time I ate it hungrily. The spinach salad has taken on many forms since then, some quite complex, but none of them as good as the '70's original, served by bridge party hostesses everywhere. I found my mother's cryptically written recipe, managed a successful decoding, and offer it here. It is nutritious, and sooooo good.

Spinach Salad

1-1/2 lbs. fresh baby spinach, washed and spun dry

¼ cup chopped red onion

1/3 cup chopped celery

1 cup grated sharp cheddar cheese

4 hard cooked eggs, chopped

Dressing

½ teaspoon salt

½ teaspoon Tabasco

1 Tablespoon red wine vinegar

½ cup mayonnaise

Combine spinach, onion, celery, cheese, and egg; toss gently to combine.

Combine dressing ingredients in the order listed.  Pour over salad, toss to combine, and serve immediately.

This post is linked to:

Silver Pennies Sunday
Sunday Down Under
Bouquet of Talent Party   
Amaze Me Monday

Munching Mondays
Busy Mondays

Metamorphosis Monday 

Cooking & Crafting Monday

Friday Finds

Fabulous Friday

Fridays Flash Blog
Simple and Sweet Fridays

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What To Do Weekend 
The Weekend re-Treat

Fresh Spinach Salad with Oranges and Beets

In the same way in which I told you about the life-changing potatoes from Melissa's Produce, I am going to tell you about another of their wonderful products in their packaged steamed and peeled baby beets. A product of France, they come to you quartered, peeled, steamed, laced with shallots, herbs, and a delicate balsamic vinaigrette, making them ready-to-eat right out of the package. And I did, until half of the package was empty.

With the half of the package that remained, I made tasty and nutritious dinner salads for the two of us, and, trust me when I tell you that this salad is very high in nutrition. It had a fresh spinach base (Spinach is an excellent source of vitamin K, vitamin A, manganese, folate, magnesium, iron, copper, vitamin B2, vitamin B6, vitamin E, calcium, potassium, and vitamin C. Need I say more?  Okay then, it is also a very good source of dietary fiber, phosphorus, vitamin B1, zinc, protein, and choline.), and was topped with orange segments, sweetened pecans, feta cheese, and these delicious, all-of-the-work-is-done-for-you beets. Beets are loaded with vitamins and minerals such as potassium, magnesium, fiber, phosphorus, iron, as well as vitamins A, B, and C, plus (Yes, there's more!) beta-carotene, beta-cyanine, and folic acid. Whew! They cleanse the body, boost your energy, aid your mental health, and have been scientifically proven to work as an aphrodisiac (and I'll just leave things there). This salad that packs such a nutritional punch is also beautiful, makes quite an attractive presentation at the dinner table, and it is easy. What more could one possibly ask? Imagine getting so much healthful wonder on such a small plate.

Thanks, Melissa's Produce for these delicious beets. They are my convenience product of the month!

Fresh Spinach Salad with Oranges and Beets

1/2 pound fresh spinach

1/2 cup orange segments (I used mandarin oranges)

1/2 cup Melissa's Baby Beets in Vinaigrette

1/4 cup Feta cheese, crumbled

1/4 cup sugared pecans*, coarsely broken 

Poppyseed Dressing

 Divide ingredients among two chilled salad plates. Drizzle with poppyseed dressing. Serve immediately, and bask in your good health.

Sugared Pecans

2 tablespoons butter

1/3 cup pecan halves

1 tablespoon sugar

In a 9" sauté pan, melt butter. Add pecans, and cook over medium heat, stirring occasionally, until toasted, about 4 minutes. Sprinkle with sugar; cook and stir for 2-4 minutes or until sugar is melted. Spread on a dinner plate lined with paper towels to cool.

This post is linked to:

Show and Tell Friday 

Friday Unfolded

Flaunt It Friday

Fridays Flash Blog
Simple and Sweet Fridays

What To Do Weekend 
The Weekend re-Treat