Pati's Spinach and Boysenberry Salad

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Prep: 15 min
Ready In: 15 min

“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.” - by PatiO

Ingredients

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

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Metric US

Original recipe yields 8 servings

Directions

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