Spinach Salad W /Strawberries, Lemon Verbena and Candied Walnuts

READY IN: 25mins
Recipe by COOKGIRl

I'm cooking with lemon verbena and berries as much as I can before the season is over. A simple, basic and light vinaigrette will work: oil (olive, grape seed, walnut, etc.), vinegar (white balsamic, champagne, fruit), salt and cracked black pepper. Use any easy candied nut recipe of your choice. CG Original.

Top Review by Dreamer in Ontario

I loved this spinach salad. The lemon verbena is a nice addition and since the stuff is taking over my garden I might as well be eating it, lol. I had to use regular scallions and I used Recipe #298160 for the candied walnuts. We added some homemade dressing to the salad. Made for ZWT8

Ingredients Nutrition

  • 4 cups loosely packed Baby Spinach or 4 cups mixed greens, cleaned, rinsed and spun dried
  • 12 cup strawberry, hulled, cleaned and sliced
  • 2 purple scallions, thinly sliced (standard green scallions ok)
  • 6 -8 lemon verbena leaves, to taste, cut into ribbons
  • 14 cup candied walnuts (almonds, walnuts or pecans)


  1. Prepare the candied nuts and set aside to cool.
  2. SALAD: In a large bowl lightly toss the spinach, strawberries and verbena leaves.
  3. Divide and arrange on two salad plates.
  4. Garnish with the candied nuts and a few lemon verbena leaves.

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