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Strawberry and Spinach Salad
The best tasting spinach
salads are made with small, tender leaves. Make sure they are clean and
free of dirt and sand. Pears and mandarin oranges are good
substitutes for the strawberries
Strawberry and
Spinach Salad
Serves 4-6 depending on portion
size
Salad
1 10 ounce packages baby spinach leaves
6 green onions, sliced
1 1/2 cups strawberries, sliced
1/3 cup toasted pecans (optional)
Dressing
2 tablespoons lime juice
2 tablespoons honey
1 tablespoon olive oil
1/4 teaspoon ground ginger
To
toast pecans: Preheat oven to
350ºF. Spread the pecans on a baking sheet and lightly toast
in oven until just
fragrant, about 8-10 minutes. Remove, let
cool. Alternatively, place nuts in a small dry, non-stick
skillet
over low heat. Toast nuts slowly, stirring around
occasionally until
fragrant, about 8 minutes.
Clean and remove large stems from spinach and
place in large serving bowl. Add sliced green onions.
Prepare dressing: whisk together lime juice and
honey. Whisk in olive oil and ginger.
Toss with spinach and green onions. Plate spinach mixture and add
strawberries and toasted pecans to each serving.
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