Saturday, March 28, 2015

Berry, Berry Nice: Mixed Berry Vinaigrette


Remember that amazing Peruvian Chicken from a few weeks ago? No, you have not a clue what I am speaking of? Well here it is if you are living under a rock, Peruvian Chicken.

Anyhow I promised to write a follow-up post to that recipe featuring the complimentary items to make a complete meal. Well here is part two, which features a colorful spinach salad dressed in a Mixed Berry Vinaigrette. I am still obsessed with spring, and so I am staying true to the mindset that spring is an excellent time to eat light, and from farm to table. I hope that you enjoy this sweet and filling salad, and vinaigrette.


  • 1/4C Strawberries
  •  1/4C Blueberries
  • 1/4C Blackberries
  • 1/2C Sweet Red Wine
  • 1/2C Red Wine Vinegar
  • 1/2C+ Olive Oil
  • 1/4C Fresh Squeezed Lemon Juice (Appx 1 Lemon)
  • 1 Tbsp Honey
  • 4 Cloves of Garlic
  • 1 Tsp Salt
  • 1 Tsp Pepper
  •  Mason Jar with Lid 


  • Place all of the berries into a blender. Blend the ingredients on medium speed until it becomes a puree. Add a few teaspoons of water to move the blending process along, if necessary.
  • Pour the puree along with all other ingredients into a mason jar.
  • Place the lid onto the mason jar, and shake the ingredients until completely mixed.
  • Use the Mixed Berry Vinaigrette to dress the spinach salad, which consists of 3C Spinach, 1C Strawberries, 1 Granny Smith Apple (sliced), 1/4C Pecans, & 1/4C Craisins.

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