Berry Pecan Salad

Berry Pecan Salad with Red Berry Vinaigrette

Erin Dalton of East Stone Gap, Virginia was the contestant who claimed the Second Place spot in the Fruits Category. Her Berry Pecan Salad was so refreshing, it seemed like the perfect recipe to share right before the spring season begins! Erin is an avid fruit and vegetable gardener and has grown all of the items in this recipe except for the grapes. Perhaps you can use your Holland Bulb Farms gift card to try your hand a the “fruits of the vine” this year!

Ingredients:
For the Salad:
1/2 c. Ozark Strawberries (sliced)
1/2 c. Red Raspberries
1/2 c. Jersery Blueberries
1/2 c. Darrow Blackberries
1 c. Red Catawba Grapes
2 carrots
3 c. leaf spinach
1/2 c. pecans

For Vinaigrette:
1/4 c. extra virgin olive oil
1/4 c. balsamic vinegar
1/4 c. apple cider vinegar
3 t. Dijon mustard
1/2 c. Ozark Strawberries (sliced)
1/2 c. Red Raspberries
Salt and Pepper to taste

Directions:

To make the salad: Rinse and tear spinach leaves. Arrange leaves in a large bowl. Combine and rinse all fruit for salad and gently mix to distribute evenly. Add fruit bowl. Add carrots and pecans and gently toss salad ingredients together.

To make vinaigrette: Puree berries for vinaigrette until smooth. Whisk vinegars and mustard together in bowl. Slowly whisk berry puree into bowl as well. Add salt and pepper if desired. Slowly stir in oil. Pour dressing into cruet or other desirable container. Serve drizzled over salad.

Congratulations, Erin and thanks for the great recipe! Enjoy your Holland Bulb Farms gift card!