Community Pick
Spinach/Strawberry Salad
48
People talking
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.
- Ready In:
- 22mins
- Serves:
- Units:
48
People talking
ingredients
-
SALAD
- 8 cups fresh Baby Spinach, about 8 ounces
- 2 cups sliced fresh strawberries, about 8 ounces
-
SUGARED ALMONDS
- 1⁄2 cup slivered almonds
- 1⁄4 cup granulated sugar
- 1 tablespoon water
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DRESSING
- 5 teaspoons balsamic vinegar (12 year old is best)
- 2 teaspoons Worcestershire sauce
- 2 teaspoons liquid honey
- 1 1⁄2 teaspoons poppy seeds
- 3 teaspoons finely chopped fresh chives
- 3 tablespoons extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
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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RECIPE MADE WITH LOVE BY
@William Uncle Bill
Contributor
@William Uncle Bill
Contributor
"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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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!!Reply
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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 Bill1Reply
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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!Reply
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Delicious salad. The dressing was wonderful. I halved the dressing recipe, and it made enough for about 4 portions of salad. I also didn't bother to sugar the almonds, just threw them in, but I'm sure it would be nice to do that for company:)Reply -
Made just as directed and this is a wonderful salad. Bursting with color and flavor, it is a keeper.Reply
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