Red White & Blue Spinach Salad

Presented by Chef Cynthia Ferich

4 cups torn spinach leaves

2 cups sliced strawberries

1 cup blueberries

1 small Vidalia onion peeled and sliced into rings

4 oz. gorgonzola, goat cheese or feta cheese, crumbled

(½ pound grilled chicken breast, shrimp or steak, optional protein)


(recipe taken from MaMa Mia Cucina)

1/2 teaspoon salt and a grinding of freshly ground pepper

1 teaspoon paprika

1 garlic clove, minced

3 tablespoons sugar

1/2 cup extra-virgin olive oil (using ®The Olive Tap's Leccino EVOO for WBTV)

1/4 cup balsamic vinegar (using ®The Olive Tap's Strawberry Balsamic for WBTV)

A most delicious and festive salad for the upcoming 'red, white & blue' celebrations! 

Cynthia Ferich

©2016Cynthia Ferich