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Berry Bouquet Spinach Salad
Berry Bouquet Spinach Salad
Strawberries, blueberries, and basil – plus a tea-infused dressing has this salad bursting with garden-fresh flavor. It is versatile as a side or an entrée and flexible to suit vegetarian or vegan diets with ease. Sweet, tangy, crunchy, creamy, and sugar-free(!), it is sure to become an instant favorite.
Strawberries, blueberries, and basil – plus a tea-infused dressing has this salad bursting with garden-fresh flavor. It is versatile as a side or an entrée and flexible to suit vegetarian or vegan diets with ease. Sweet, tangy, crunchy, creamy, and sugar-free(!), it is sure to become an instant favorite.
Dressing
2 Tbsp Berry Bouquet Herbal Tea
¼ cup Balsamic Vinegar of Modena
1 Tbsp Wild Blueberry Monk Fruit Sweetener
2 Tbsp Poppy Seed
¼ tsp kosher salt
1/8 tsp black pepper
½ cup Basil Extra Virgin Olive Oil
Salad
5 oz baby spinach
½ cup fresh basil leave, torn
10 to 12 strawberries, stemmed and quartered
1 cup blueberries
1 ea avocado, diced
2 Tbsp red onion or shallot, sliced thin
¾ cup toasted walnuts
¾ cup crumbled feta cheese, optional
Prepare Dressing.
In a small glass or jar, combine herbal tea and vinegar; steep for 1 hour – or up to overnight.
Strain the vinegar into a medium mason jar, pressing the herbal tea with the back of a spoon to extract as much of the infusion as possible; discard herbal tea.
To the tea-infused vinegar add the remaining dressing ingredients. Secure the lid and shake until well-blended. Adjust balance of flavors as needed with salt, pepper, and/or monk fruit. Dressing can be made 1 to 2 days in advance and refrigerated.
Shake well just before using (olive oil may solidify when chilled; let sit at room temperature before serving.)
Assemble Salad.
Add salad ingredients to a large bowl. Shake dressing; add 3 to 4 Tablespoons and gently toss to combine and coat. Add more dressing as desired.
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