I made this salad for lunch today. I absolutely loved it!
The dressing is delicious, it's sweet, tangy and has a beautiful color to it.
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| I made my dressing in the blender, it's really smooth and creamy. I couldn't find raspberry vinegar at my store, so I used pomegranate vinegar and it tasted wonderful. |
Spinach Strawberry Salad
By Monica Servings: serves 4
Ingredients
- 6 oz (approx 6 cups) baby spinach leaves
- 1 pint (approx. 16 medium-size) fresh strawberries, hulled and quartered or sliced
- 1/4 cup thinly sliced red onion
- 1/4 cup crumbled feta cheese
- 3-4 tablespoons raspberry poppy seed dressing*
- 1/2 cup candied pecan pieces**
Directions
In large bowl, toss spinach, strawberries, onion, and cheese with dressing. Sprinkle candy pecan pieces on top just before serving (so they remain crisp).
Ingredients
- 1/4 cup grated/minced onion (half of a small onion)
- 1/2 cup raspberry vinegar (for recipe, go to www.TheYummyLife.com/recipes/142); may substitute white wine vinegar
- 1/4 to 1/2 cup sugar, to taste
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 1/2 cup olive oil
- 1/2 cup canola oil
- 1-1/2 teaspoons poppy seeds
Directions
3 EASY WAYS TO MIX THE DRESSING:
--In a blender or food processor. Mince the onion. Add vinegar, sugar, mustard, & salt to the blender or food processor and mix until combined. With the blender/food processor running, add the oils in a thin stream through the hole in the top. Blend until well mixed. Add poppy seeds and pulse just until mixed.
--In a bowl. Whisk together vinegar, sugar, mustard, salt, minced onion, and poppy seeds until well combined. Continue whisking while adding the oils in a thin stream. Keep whisking until well combined.
--In a jar. Add everything except the 2 oils to the jar. Cover and shake to combine. Add 2 oils and shake vigorously until well combined.
If too thick, may be thinned by whisking in water a tablespoon at a time until desired consistency. Dressing will keep in the refrigerator for several weeks.
SERVING SUGGESTION:
--Toss dressing with your choice of salad greens. Use approx. 1 tablespoon of dressing per 2 cups of greens.
--In a blender or food processor. Mince the onion. Add vinegar, sugar, mustard, & salt to the blender or food processor and mix until combined. With the blender/food processor running, add the oils in a thin stream through the hole in the top. Blend until well mixed. Add poppy seeds and pulse just until mixed.
--In a bowl. Whisk together vinegar, sugar, mustard, salt, minced onion, and poppy seeds until well combined. Continue whisking while adding the oils in a thin stream. Keep whisking until well combined.
--In a jar. Add everything except the 2 oils to the jar. Cover and shake to combine. Add 2 oils and shake vigorously until well combined.
If too thick, may be thinned by whisking in water a tablespoon at a time until desired consistency. Dressing will keep in the refrigerator for several weeks.
SERVING SUGGESTION:
--Toss dressing with your choice of salad greens. Use approx. 1 tablespoon of dressing per 2 cups of greens.
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