Friday, July 8, 2011

Fantastic Foodie Fridays~ Strawberry Spinach Salad

Fresh baby spinach, ripe juicy strawberries and raspberry vinaigrette dressing. Lightly toasted pecans to give it some crunch, & sharp cheddar cheese complements the salad giving it  pizazz! Sometimes I enjoy just having a salad for a meal in the summertime.  To add some protein, I add some grilled chicken breast,  I cut it up into chunks.  I usually grill it up the night before on the Big Green Egg.

Strawberry Spinach Salad with Toasted Pecans
  • 1) 6 - ounce bag baby spinach, cleaned, stems trimmed
  • 1 pint fresh strawberries, hulled and sliced or halved depending on size
  • 1/4 cup toasted pecan halves, chopped or whole
  • 1/4 cup crumbled cheese of choice
  • Raspberry vinaigrette dresssing according to taste, see below

How To Make Spinach Salad with Strawberries
  • Wash and dry baby spinach. There's no need to tear the leaves as they're small enough.
  • Assemble the salad by either laying the spinach on the salad plate and placing the strawberries and pecans on top, or tossing the spinach, strawberries and pecans together and arranging the salad on the plate.
  • Sprinkle crumbled cheese on top, and finish with dressing to taste.
  • Serves 4-6.

Raspberry Vinaigrette 
  • 1/2 cup raspberry, white wine vinegar, or apple cider vinegar
  • 1 Tablespoon Dijon mustard
  • 1/3 cup fresh or frozen raspberries
  • 1/4 cup honey
  • 1/2 cup good quality olive oil

 How To Make Raspberry Vinaigrette
  • Use a blender or immersion blender, and combine vinegar, mustard, raspberries and honey and blend well.
  • With the blender still running, slowly add the olive oil until the dressing is smooth.

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