Wednesday, February 18, 2009

Strawberry Spinach Salad

Difficulty: **

Dressing:
1 lemon
2 tablespoons white wine vinegar
1/3 cup sugar
1 tablespoon vegetable oil
1 teaspoon poppy seeds (optional)

Salad
1/4 cup of sliced natural almonds, toasted
8 ounces (1 1/2 cups) strawberries, hulled and quartered
1/2 medium cucumber
1/4 small red onion, sliced thinly
1 package baby spinach (6 oz)

1. For dressing, use a scorer or a small holed grater to rub some of the rind off the lemon to measure 1/2 teaspoon. Then, squeeze the lemon to measure 2 tablespoons juice. Combine zest, juice, vinegar, sagar, oil and poppy seeds in a small bowl. Whisk until well blended. Cover; refrigerate until ready to use.

2. Preheat oven to 350 degrees. For salad, spread the almonds in single layer over bottom of small pan. Bake 10-12 minutes or until lightly toasted. Remove from oven and cool.

3. Hull strawberres and cut into quarters. Peel cucumber, slice, and then half slices. Slice onion into thin wedges.

5. Place spinach in large serving bowl. Add strawberries, cucumber and onion. Whisk dressing; pour over salad; gently tossing to coat. Sprinkle with almonds. Serve immediately. Yield: 10 servings.

Comments: The combination of these ingredients sounds strange, but results in a flavorful, fun salad.
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