Spinach Salad with Berries and Curry Dressing
VPR's Robin Turnau was served this salad at a dinner party in May and absolutely loved it. Her friend gave Robin a photocopy of the hand-written recipe, which had originally come from Sandy Northrop. "I knew Sandy because she had hired me for my first job at VPR back in 1989!" Robin says. "She was the director of development at that time, and I was hired as 'marathon coordinator.' It’s fascinating to me how things come full circle, and how connections can be made so unexpectedly."
Salad:
6 cups of fresh spinach, torn into bite-sized pieces
1 cup thickly sliced strawberries
1 cup blueberries
1 small red onion, thinly sliced
½ cup chopped pecans
Dressing:
2 tablespoons balsamic vinegar
2 tablespoons rice wine vinegar
2 tablespoons honey
1 teaspoon curry powder
2 teaspoons Dijon mustard
Salt to taste
Whip together all dressing ingredients and then add to the spinach salad mixture above and toss lightly.
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