Ingredients
- 2 cups arugula
- 2 cups spinach
- ½ cup strawberries quartered
- ½ cup blueberries
- ½ cup raspberries
- 2 Persian cucumbers chopped
- ½ cup raw almonds chopped
Dijon Maple Vinaigrette
- 2 tablespoon lemon juice
- 1 tablespoon Lincoln County Reserve 100% Pure Maple Syrup
- ½ teaspoon Dijon mustard
- ½ teaspoon garlic minced
- ½ inch fresh ginger grated
- salt and pepper to taste
Directions
- Prepare the greens. Wash greens and get rid of excess water using a salad spinner. On a serving platter or large bowl spread the fresh spinach and arugula evenly.
- Prepare the berries. Wash the strawberries, blueberries, and raspberries. Quarter the strawberries. Top the fresh greens with quartered strawberries, blueberries, raspberries, chopped almonds, and cucumber.
- Prepare the dressing. For the dressing, squeeze about half a lemon in a small bowl, and whisk in the maple syrup, water, and Dijon mustard. Using a garlic press, mince two cloves of garlic, and finely grate the fresh ginger using a lemon zester or cheese grater. Whisk everything together until combined. Season with salt and pepper.
- Pour the dressing over the salad and toss to combine.
