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Tri-Berry Spinach Salad

Tri-Berry Spinach Salad
  • Prep 15 min
  • Total 15 min
  • Servings 4
Like a clarion call to summer, this pretty salad is loaded with fresh berries and leafy greens.
July 18, 2011


  • 1/4 cup (50 mL) oil
  • 1 tbsp (15 mL) sugar
  • 3 tbsp (45 mL) frozen raspberry-lemonade concentrate
  • 2 tbsp (25 mL) vinegar
  • 1/4 tsp (1 mL) Dijon mustard

  • 1 (6-oz) pkg prewashed fresh baby spinach (about 7 cups/1.75 L)
  • 1/3 cup (75 mL) sliced fresh strawberries
  • 1/3 cup (75 mL) fresh blueberries
  • 1/3 cup (75 mL) fresh raspberries
  • 1/4 cup (50 mL) sliced red onion, separated into rings


  • 1
    In small bowl, combine all dressing ingredients; mix well.
  • 2
    In large serving bowl, combine all salad ingredients. Pour dressing over salad; toss gently to coat.

  • Ingredient Info: It may look like there is too much spinach when making this salad, but when tossed with the dressing, the salad compacts.
  • Healthy Hint: This salad looks pretty and tastes great, but it also offers a nutritional bonus. The iron in the spinach is better absorbed when combined with the vitamin C in the berries.
  • Tip: Make the dressing the night before, refrigerating it in a jar or container with a lid. Just before serving, shake the jar until the dressing is well-combined.

No nutrition information available for this recipe
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