Northern Light Garden Salad

Source: Terry Vance

Servings/Yield: 4 servings


  • 8-12 ounces fresh spinach, washed and dried
  • ½ red onion, thinly sliced
  • 2 cups halved fresh strawberries (save 4 whole strawberries)
  • 8 ounces brie, cut into 12-16 small pieces
  • 8-12 Tbsp. raspberry poppyseed dressing


Mound the spinach on four medium sized plates. Sprinkle the onion rings and halved strawberries on top. Arrange the brie slices around the edges of the salad. Drizzle the dressing evenly on the salad, and top with a whole strawberry.

© Jay Deitch 2013