I’m in love with the fresh salads at Cafe Zupas, just recently opened in my home town of Boise. We’re frequent visitors of the Utah restaurants and were thrilled when they opened nearby. They’re known for fresh ingredients artistically arranged in salads, sandwiches and soups, all made to order as you move along the cafeteria-style serving line.
Give me anything dark green, full of berries topped with sugary nuts and I’ll gladly pay you for your time. It’s such a refreshing treat to sit down to a restaurant meal brimming with fresh, clean ingredients. Cafe Zupas is my kind of place! Protein-rich ingredients like chicken, shrimp or fresh cheeses like goat, Parmesan or cheddar can be added to any of their salad offerings to boost the nutritional value.
Among the many offerings at Cafe Zupas is this wonderful salad, featuring a bed of bright green spinach leaves, fresh berries and cinnamon-sugared nuts (they use almonds, I’m using pecans . . . obviously your choice.) The simple combination is topped with a sweet poppyseed dressing which I’ve recreated with less sugar than the original, I’m pretty sure, but which is just as flavorful.
With spring just around the corner and Easter on it’s heels, I’m looking for recipes to share for our special meal. Along with this colorful salad and a spiral-cut ham, I’ll likely serve my Avocado Bacon Deviled Eggs, Bacon-Wrapped Grilled Asparagus and my popular Lemony Lemon Cake. What’s on your Easter menu?
One Year Ago: Spring Vegetable Crustless Quiche
- Berries and Nuts Spinach Salad with Poppyseed Dressing
- 4-6 cups fresh spinach leaves, rinsed
- 1/2 cup fresh blackberries
- 1/2 cup fresh blueberries
- 1/2 cup fresh raspberries
- 1/2 cup fresh sliced strawberries
- 1/2 cup chopped pecans
- 2 Tbsp sugar
- 2 Tbsp light brown sugar
- 1 tsp cinnamon
- 1/4 cup red wine vinegar
- 1/4 cup agave nectar
- 1 tsp Dijon mustard
- 2 Tbsp poppy seeds
- 1/2 tsp salt
- 1/2 cup olive oil
- Combine spinach and berries in a large salad bowl.
- For the Cinnamon-Sugared Pecans: Combine pecans and sugars in a small skillet placed over medium-low heat. As the sugars begin to melt, stir constantly to keep from burning. Once sugar has coated the nuts, sprinkle with cinnamon and spread pecans on waxed paper. Let cool.
- For the Poppyseed Dressing: Combine vinegar, agave, mustard, poppy seeds and salt in a small glass container with a lid. Cover and shake to combine. Add olive oil, cover and shake again until oil is incorporated.
- Pour dressing over salad, tossing to combine. Serve with prepared pecans.
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