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Pati's Spinach and Boysenberry Salad

SUBMITTED BY: PatiO

"This light and refreshing summer salad is made with boysenberries because that's what we grow. You could easily use a combo of raspberries with raspberry preserves or strawberries with strawberry preserves."
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PREP TIME  15 Min
READY IN  15 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1/4 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
  • 1/4 cup toasted sliced almonds

DIRECTIONS

  1. Make the dressing by combining the olive oil, horseradish, rice vinegar, brown sugar, and boysenberry jam in a blender. Blend until smooth.
  2. 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.
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Recipe Submitter:

PatiO
Photo by PatiO
Cooking Level: Intermediate
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Nutritional Information
Pati's Spinach and Boysenberry Salad

Servings Per Recipe: 8

Amount Per Serving

Calories: 123

  • Total Fat: 8.5g
  • Cholesterol: 0mg
  • Sodium: 44mg
  • Total Carbs: 10.8g
  •     Dietary Fiber: 2.7g
  • Protein: 2.3g

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