Spinach Salad W /Strawberries, Lemon Verbena and Candied Walnuts

Total Time
25mins
Prep 10 mins
Cook 15 mins

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.

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)

Directions

  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.
Most Helpful

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 Candied Walnuts for the candied walnuts. We added some homemade dressing to the salad. Made for ZWT8

Dreamer in Ontario August 14, 2012