Berry Spinach Salad
Curry & Company/Victoria Island Farms/
SunnyRidge Farm/Andrew & Williamson
8 cups spinach leaves, rinsed and
spun dry

2 cups fresh blueberries

1 ¹/2 cups halved fresh strawberries
1 cup fresh blackberries

¹/4 cup broken pecans, lightly toasted

DRESSING

¹/2 cup halved strawberries

¹/4 cup raspberry vinegar Grated peel of 1 lemon

2 tablespoons freshly squeezed
lemon juice

1 tablespoon light agave nectar or honey

2 teaspoons extra-virgin olive oil

Combine spinach, blueberries, strawberries and blackberries in a large bowl and toss gently.

To prepare the dressing, in a small bowl mash strawberries into a pulp. Add vinegar, lemon peel and juice, agave and olive oil. Stir well with a whisk. Arrange the spinach and berry mixture on plates and drizzle with dressing. Sprinkle with toasted pecans. (Or drizzle the dressing over the spinach/berry mixture in the bowl, add pecans and then toss.) Makes 6 servings. Nutritional information: Each serving has 140 calories, 3 g protein, 23 g carbohydrates, 6 g fat, < 1 g saturated fat, 0 mg cholesterol, 5 g fiber, 170 mg sodium. Recipe developed by Christine Jackson, food stylist.