Triple Berry Spinach Salad
Credit: copyrighted by merrci

Can't decide what to put in your salad?

Are you interested in maintaining a healthy brain?   This salad is an excellent way to begin.  A spinach salad with berries,  asparagus and walnuts topped with a light dressing.  The only items missing from the top brain foods were salmon and beets.  

Our family has been dealing with Alzheimer’s for nearly fifteen years now.  As a result, every day it becomes more important to do all I can to prevent it from touching anyone else in my family. So I’ve been experimenting with recipes that use the foods that are recommended for a  brain health.  Foods like spinach, berries, nuts, healthy fats/oils found in avocado and olive oil, salmon, and beets.   Many are so easy to work into recipes.  Spinach especially.  These days I add spinach to everything from burritos to meatballs.  Berries tossed in cereal, pancakes, and salads are equally delicious. 
Naturally, as I was foraging through the refrigerator deciding what to fix, spinach came first.  Cold sounded better than hot, so a salad sounded perfect.   I couldn’t decide which berries to use so finally used all three!  A few stalks of asparagus, barely steamed, and I was set.  Walnuts—you can toast them if you want—or pecans add a nice crunch.  Sometimes I’ll use sunflower seeds instead.  Top with balsamic vinaigrette, and it was complete.  
As usual, you can add whatever ingredients you like to your salad.  Seems like the more variety in there the better it tastes. That’s one of the best things about them. A lettuce blend is a tasty mix.  Avocado always adds to a salad and is excellent brain food.  Besides that I think a bit of chopped red onion will be going in my next one.    
I just love the sweetness berries add to a salad.  Hope you enjoy it too. 


Add as much as you like

1 10 oz bag spinach  
8 stalks of asparagus, cut into 1 inch pieces
6 strawberries, stem removed, and sliced
20 blueberries
10 blackberries, halved
1/4 to 1/2 cup walnuts, roughly chopped
Salad Dressing
1 clove garlic, chopped finely 
2 tablespoons olive oil
2 tablespoons  balsamic vinegar (or try raspberry)
salt & pepper to taste



Mix salad dressing ingredients thoroughly and refrigerate until serving.
Wash all the fruit and vegetables, drying gently.
Steam asparagus for 1 to 2 minutes in the microwave.  
Remove and run cold water over it to cool it.
Divide spinach onto two plates.
Divide asparagus onto spinach.
Drizzle with balsamic vinaigrette. 
Toss lightly.
Top with the berries and walnuts.
Serve chilled.
Eat and enjoy.
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