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Ingredients15 m servings 124 cals
Original recipe yields 8 servings
- Make the dressing by combining the olive oil, horseradish, rice vinegar, brown sugar, and boysenberry jam in a blender. Blend until smooth.
- Place the spinach in a large bowl. Drizzle the dressing over the spinach and toss until leaves are evenly coated. Sprinkle boysenberries and almonds over top of the salad; serve immediately.
Per Serving: 124 calories; 8.5 g fat; 10.9 g carbohydrates; 2.3 g protein; 0 mg cholesterol; 44 mg sodium. Full nutrition
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