Weather: 57 degrees, bright blue skies
What I’m listening to: Show Me Love, Hundred Waters
Memorial Day weekend in Alaska marks schools out for summer, RV’s hitting the roadways, and fishermen filling the shores. It’s the time of year when mosquitoes are buzzing, tents are being pitched, wildflowers are blooming, and grills are being fired up. Summer is unofficially upon us and it’s time to gather together in the warm, relentless sunlight and celebrate with good food and good company.
Summertime in Alaska always includes many varieties of fresh, ripe local berries. Whether you’re choosing your berries at a farmer’s market or going berry picking in the wilderness, summer berries are always a family favorite. They are also a favorite in my kitchen because they are so versatile in recipes. Berries make a beautiful addition to summer beverages from lemonade to iced tea and from sangria to smoothies. They are also stunning atop a crisp green salad, like this strawberry and blueberry spinach salad.
This Strawberry Spinach Salad with Blueberry & Feta can also be found in Alaska Dispatch News.
Strawberry Spinach Salad with Blueberry and Feta
Ingredients
- 6 ounces baby spinach leaves
- 2 cups fresh strawberries hulled and quartered
- 2 cups fresh blueberries
- 6 ounces feta cheese crumbled
- ½ cup toasted slivered almonds optional
- balsamic vinaigrette or poppy seed dressing
Instructions
- Distribute the baby spinach greens evenly between 4 salad bowls or plates. Top each salad evenly with strawberry quarters, blueberries, feta cheese, and almonds (if using).
- Drizzle with dressing just before serving.
Notes
- Nutritional information shown is for 1 serving of salad without dressing.
