Red, White, and Blue Spinach Salad

If you need a festive side dish to serve for your 4th of July celebration, look no further. Quick and healthy, this spinach salad is always a hit even with those who don’t think they like salad – thanks to the sweet berries and flavorful vinaigrette.

Print Recipe

Red, White, and Blue Spinach Salad

Author: Toni Anderson

Ingredients

For the Vinaigrette:

• 3 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1/3 cup olive oil
• salt and pepper to taste

For the Salad:

• 1 package baby spinach leaves washed and trimmed
• 1 1/2 cups sliced strawberries
• 1 cup blueberries
• 1/3 cup slivered almonds

Instructions

For the Vinaigrette

• In a small bowl combine the vinegar and honey.
• Pour the olive oil in a slow stream, whisking constantly.
• Add salt and pepper to taste.

For the Salad

• Toss all ingredients together in a large salad bowl and drizzle with vinaigrette.

Fun fact, I eat spinach salad several times a week. I absolutely love fresh spinach (not a huge fan of cooked spinach) and I’m always looking for ways to add a little variety to my daily salads.

I prefer vinaigrette dresses with spinach salad but use whatever you prefer!

Other salad recipes you might also like…

• Egg Salad with Cheddar
• Cuban Chicken Salad
• Fajita Salad
• Grilled Chicken Summer Salad
• Easy Caprese Salad

By contributing writer Andrea Green.