Spinach Salad with Fresh Berries, Candied Almonds, and Raspberry Vinaigrette

5 oz. fresh baby spinach (or greens of your choice), washed and spun dry

1 avocado, peeled and diced

1/3 to 1/2 cup feta cheese (optional)

1/2 cup each fresh raspberries and blackberries

1/3 cup minced green onion


Candied Nuts

1/2 cup sliced almonds

2 Tbsp. sugar


Raspberry Vinaigrette

1/3 cup canola oil

2 Tbsp. raspberry jam

2 Tbsp. red wine vinegar

salt and pepper to taste


Combine almonds and sugar in a small nonstick frying pan and toast over medium heat until golden brown.  Pour onto a piece of parchment paper to cool, separating so that they don't stick together.


Combine vinaigrette ingredients and mix thoroughly.


When ready to serve, mix the spinach, onions, almonds and feta cheese together.  Toss lightly.  Scatter the avocado and berries around each portion.  Drizzle with the raspberry vinaigrette.