This light and refreshing summer salad is made with boysenberries because that’s what we grow. You could easily use a combo of raspberries with raspberry preserves or strawberries with strawberry preserves.
Make the dressing by combining the olive oil, horseradish, rice vinegar, brown sugar, and boysenberry jam in a blender. Blend until smooth.
Place the spinach in a large bowl. Drizzle the dressing over the spinach and toss until leaves are evenly coated. Sprinkle boysenberries and almonds over top of the salad; serve immediately.
Per Serving: 124 calories; protein 2.3g; carbohydrates 10.9g; fat 8.5g; sodium 44.2mg.