Spinach Salad with Berry Mint Dressing

• 1 cup (250 mL) of blueberries
• 1/2 cup (125 mL) slivered almonds (toasted, optional)
• 1/2 cup (125 mL) light, crumbled feta cheese
• Dressing
• 3 tablespoons (45 mL) extra virgin, olive oil
• 3 tablespoons (45 mL) Ribena (concentrated blackcurrant nectar)
• 1 tablespoon + 1 teaspoon (20 mL) fresh, lemon juice
• 2 tablespoons (30 mL) fresh mint, chopped
• 1/4 teaspoon (1 mL) freshly cracked pepper

1 In a small bowl whisk together the salad dressing ingredients: olive oil, Ribena, lemon juice, fresh mint and pepper. 2 Toasting the almonds is optional, but it does intensify their flavour. 3 To toast, place the almonds in an ungreased saucepan over medium heat. 4  Stir them often, so they don’t burn. They are done when golden brown. 5  This should take about 5 minutes. 6 Place the spinach, blueberries, almonds and feta cheese in a large bowl. 7 Gently toss salad with the dressing and serve. Source: Almond Board of California