Community Pick
Spinach Strawberry Salad

photo by Jonathan Melendez





- Ready In:
- 45mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 1 lb spinach (I pinch off the larger stems)
- 1 pint strawberry, sliced set a few aside (egg slicer works wonders)
- 1⁄2 cup pecans, toasted
-
DRESSING
- 1⁄3 cup roland raspberry red wine vinegar
- 1⁄2 cup sugar or 1/2 cup sugar substitute
- 1 teaspoon dry mustard
- 3⁄4 cup vegetable oil
- 2 teaspoons poppy seeds
directions
- Toast pecans over low heat, set aside to cool.
- Combine dressing ingredients and shake well.
- Toss and garnish with a few sliced strawberries.
- Serve immediately.
- (Thanks to Chef #320254's review I'm updating this) If you'd like, use a high speed mini-mixer to emulsify the dressing.
- Roland, makes a Raspberry Flavored Wine Vinegar.
Questions & Replies

-
I would like to make this recipe this weekend but I’m a little confused about the quantity of strawberries. The ingredients include 1 pint sliced and then set a few aside. Then, when you put the salad together, the recipe says to garnish with a few sliced strawberries. Why am I only using a few if I am going to slice an entire pint? I realize it could all be just a matter of taste, but I just want to make sure I’m not missing something.
Reviews
see 156 more reviews
Tweaks
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I made this recipe all last spring, and can't believe I didn't review it! This is a wonderful salad! Colorful, beautiful, and very, very good! Sometimes I use toasted almonds instead of the pecans. I also cut back on the oil and vinegar, but that's just our taste preference. We grow our own leafy lettuce, so I use that instead of the spinach. Either way, this is a fantastic salad that I couldn't wait to make again once the strawberries came ripe in the garden! Thank you for posting!!
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RECIPE SUBMITTED BY
Charlotte J
United States