Summary
| Yield | |
|---|---|
| Source | Ruth Cousineau, Gourmet http://www.gourmet.com/recipes/2000s/2007/07/spinach-salad-with-strawber... |
| Prep time | 15 minutes |
| Recipe Categories | Savor the Season Spring salad mix |
Description
Ruth says, "Spinach and strawberry salad had its moment in the ’80s, but this version will surprise you with its refinement. The salad is not sweet, just aromatic—and coming across fresh berries every now and then provides bursts of fruitiness. The pecans are simply toasted, but once they’re coated with vinaigrette, you’d swear they were candied."
Ingredients
- 2 1⁄2Tstrawberry vinegar
- 3Tolive oil
- 5ozbaby spinach (8 cups)
- 1⁄2lbstrawberries, cut lengthwise into thick slices (1 1/2 cups)
- 1⁄2cpecan halves (3 1/2 ounces)
Instructions
Whisk together vinegar, a rounded 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl, then add oil in a slow stream, whisking well.
Toast nuts in a shallow baking pan in a 350°F oven until golden, 5 to 15 minutes.
Put spinach, strawberries, and pecans in a large bowl and toss with just enough vinaigrette to lightly coat.
Notes
You'll find the recipe for Strawberry Vinegar here:
http://www.ksfarmersmarkets.org/recipes/strawberry-vinegar
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