Corn Confetti Salad
This recipe comes to us from Lee Ann Merrick of Tinwings in The Nations.
Ingredients
SERVINGS: 8-10 Serving(s)
Red Wine Vinaigrette
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1/4 cup sugar
- 2 garlic cloves, crushed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dry mustard
- 1/4 teaspoon onion powder
Salad
- 1 cup slivered almonds, toasted
- 1 pound baby spinach leaves, trimmed
- 1 bunch green onions, chopped
- 1/2 pint fresh strawberries, sliced
- 1/2 pint fresh raspberries
- 1/2 pint fresh blueberries
Preparation
1. To prepare vinaigrette, combine all ingredients in a jar with tight-fitting lid. Shake to mix and chill until time to serve.
2. To prepare salad, toss all ingredients in a large bowl. Add vinaigrette and toss to coat.
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