Spinach/Strawberry Salad

"An absolutely delightful and tasty salad, especially when fresh baby spinach and strawberries are available. This recipe was given to me by a famous Chef in Palm Springs, CA. This is a must to make."
 
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photo by SwedishExpat photo by SwedishExpat
Ready In:
22mins
Ingredients:
14
Serves:
4-6
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ingredients

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directions

  • SALAD: Break off root ends and tough stems (if any) and discard.
  • Place spinach in a large bowl, add ice and cover with water; set aside to chill.
  • SUGARED ALMONDS: In a small saucepan, combine almonds, sugar and water.
  • Cook over medium-low heat for 5 to 7 minutes or until sugar is almost completely melted and nuts are golden, stirring occasionally- (there will be unmelted sugar on nuts).
  • Spread almonds on a large plate; let cool and then break into small pieces.
  • (Make ahead, as nuts can be stored in an air-tight container for about 3 days).
  • DRESSING: In a small bowl, whisk together balsamic vinegar, Worcestershire sauce, honey, poppy seeds and chives.
  • Drizzle in olive oil and whisk until blended.
  • Now whisk in Dijon mustard until well blended.
  • Whisk in salt and pepper to taste.
  • Remove spinach leaves from water, pat dry on paper towelling and break into pieces.
  • Add to a large mixing bowl.
  • Add sliced strawberries and toss lightly to mix.
  • Add dressing and toss gently until spinach and berries are lightly coated.
  • Add almonds, toss lightly and serve.
  • TIP: Packaged ready-to-use baby spinach can be found in the produce section of most supermarkets.
  • There are 8 cups of baby spinach in (one- 6 ounce) package.
  • NOTE: Only make enough salad that will be eaten at this one time serving. The salad will get somewhat soggy if kept for another day.

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Reviews

  1. Incredible recipe! The only thing I did was leave out the poppy seeds.. but that's because this was part of a romantic dinner and I didn't want to look at poppyseeds stuck in his teeth! Highly recommended for anyone!
     
  2. This is really a marvelous salad. It's one of my daughter's favorites! I very thinly sliced red onions which I think gave it a sweet and sour flavor. Love the nuts method of toasting it in the pan with sugar. It's a Keeper! Thank you Uncle Bill
     
  3. This was a huge hit! Everyone loved it and it was super easy. I left out the poppy seeds and offered feta cheese on the side. I will definitely be making this again!
     
  4. Excellent dressing for a delicious salad. Made exactly as is. Almonds are a nice switch from pecans that I hadn't thought of. Next, I added some fresh blueberries and bananas and it is a household favorite. Thanks so much for sharing!!
     
  5. I took this salad to a sports banquet tonight and it was delicious! I made it as listed, with one exception. I took another reviewer's suggestion and mixed in hearts of romanie since I am a crunch girl. I used one bag of baby spinach and one of lettuce, and doubled the dressing. On the way to the event, I was worried that there wasn't enough dressing, but it was fine. There was only a small amount left and I threw some grilled chicken in with it and plan to eat it for lunch tomorrow!
     
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Tweaks

  1. Absolutely delish! It is easy to make in half, as some family does not like spinach. Also, instead of using sugar to coat the almonds, I used 3 packets of Truvia (love this stuff), as well as some on the strawberries. It is my new fav salad. Thanks for sharing it!
     
  2. Since I like dressings a bit more tart, next time I'll add only 1 t honey since the original was a little too sweet for my taste. I didn't have any poppyseeds so I left those out. And I substituted minced onion for the chives and added romaine and chopped bacon to give the salad crunch. The result was a wonderful savory (sweet+tart+salt) salad!
     
  3. Fantastic! Brought it to a dinner party and the bowl was cleaned out before I knew it. Used pecans instead of almonds and it was great. Thanks!
     

RECIPE SUBMITTED BY

I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%. From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals. I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ. I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.
 
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