Summer Berry Salad

A resident-favorite lunch from Café 100

This colorful salad mixes together sweet and savory ingredients and a variety of textures to achieve a perfect balance of fresh, seasonal flavors. As the strawberries, goat cheese, and blueberries offer a trio of red, white, and blue, this dish could even be doubled or tripled to serve as a side dish for a Fourth of July picnic.

Serves: 2

SALAD & TOPPINGS

• 4 oz strawberries, rinsed, sliced
• 4 oz blueberries, rinsed, whole
• 4 oz goat cheese, crumbled
• 24 oz candied pecans
• 5 cups baby spinach, rinsed
• 4 oz raspberry poppy seed vinaigrette (See recipe below)

RASPBERRY POPPY SEED VINAIGRETTE

• 3 tbsp red wine vinegar
• 7 tbsp sugar
• 1/4 tbsp kosher salt
• 1/4 tbsp Dijon mustard
• 1 cup canola oil
• 1 cup frozen raspberries
• 1/2 tbsp poppy seeds

1. In a blender, combine the vinegar, sugar, salt, and Dijon mustard. While it’s processing in the blender, gradually add oil in a steady stream. Then, add raspberries, cover, and process until blended. Once it is fully blended, stir in poppy seeds.
2. Place the baby spinach in a large bowl and top with the goat cheese, candied pecans, and berries.
3. Drizzle raspberry poppy seed vinaigrette on top of the salad, tossing if desired. Or place the dressing in a small dish and serve on the side.