SPINACH SALAD WITH NECTARINES
We have potlucks at work every couple of months or so, and to encourage more people to bring things we have contests for homemade food. Our co-workers try everything and vote blindly, prizes are given to a winner in each category. If you've won for a dish once, you can't bring it to be voted on again, plus I'm usually trying to come up with something new each time I bring a dish. I was in the mood for a salad last summer and hadn't brought one before so I threw this together. Since this was for a potluck, I tried to do as much as possible in advance, making the dressing the morning of and because I didn't want to deal with the nectarines later, I diced them and threw them in the dressing as the lemon juice would keep them from getting brown, then I assembled the rest of the salad just prior to serving. I did win first place and even our vice president was asking for the recipe. You could garnish with edible flowers for a special touch. Have fun with it!
Provided by bikerchick
Categories Potluck
Time 20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Dressing:.
- In a blender, throw all ingredients except mint and seeds.
- After blending until smooth, add a few leaves from the mint and blend.
- Taste and continue until to your satisfaction/taste.
- After mint has been added and blended, add poppy seeds.
- Refrigerate.
- Salad:.
- Combine all ingredients except walnuts in a bowl, being careful not to crush the blackberries.
- Shake dressing to blend, pour over salad, mixing with your hands to lightly coat vegetables and fruit.
- You may not need all of the dressing, so pour some and mix before pouring more.
- Top with walnuts.
Nutrition Facts : Calories 226.2, Fat 17.6, SaturatedFat 2.3, Sodium 361.2, Carbohydrate 16.5, Fiber 5.3, Sugar 9.5, Protein 4.6
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