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Wednesday, April 14, 2010

Strawberry Spinach Salad

Can you take one more spinach salad recipe? This one is truly a gem. I made it out of desperation one night when I needed to use up both spinach and strawberries. The dressing is unusual but very refreshing. It gets oohs and ahhs.

The original recipe calls for sliced almonds, which I think would be delicious. However, on the same day that I had spinach and strawberries to spare, I was fresh out of almonds but had plenty of pecans. I sugared them (put a cup of them in a sauce pan with 1 tablespoon of butter and 2 tablespoons of sugar; cook on medium heat until the sugar dissolves and the nuts are coated. Then cool on a sheet of wax paper or foil until cooled).

Strawberry Spinach Salad
1 cup candied pecans
1 1/2 cups sliced strawberries
1/2 medium cucumber, sliced and quartered
1/4 small red onion, sliced into thin wedges
3-4 slices cooked bacon, crumbled
6 to 8 cups baby spinach

Combine salad ingredients thoroughly in a large bowl. Then toss with the dressing:

1 teaspoon lemon zest
2 tablespoons lemon juice
2 tablespoons white vinegar
1/3 cup sugar
1 tablespoon vegetable oil
1 teaspoon poppy seeds

Combine all ingredients in a jar with a lid; shake until well mixed. Pour over salad and toss well.

Serve immediately after adding the dressing.

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