I’m taking this tonight to a get together with some friends I haven’t seen in too long…so looking forward to it. And of course, I’d much rather anticipate the conversation and laughter than worry about the side I’m bringing!
This salad is simple, sweet and summery. You could add chopped chicken or turkey for a bit of salty protein and have it as a main course, or leave it as is for a perfect dinner side.
4-5 packed cups spinach leaves (or 3/4 of an 8 oz. bag)
5 large strawberries, roughly chopped
1/4 c. chopped almonds
1/4 c. olive oil
1/4 c. white wine vinegar
4 Tbsp. white sugar
2 Tbsp. lime juice
2 Tbsp. macerated or pureed strawberries (I just used my food processor)
1/2 tsp. salt
1/8 tsp. black pepper
Dump the leaves in a bowl (how’s that for professional foodie terminology?) and sprinkle with strawberries. Set aside back in fridge.
To prepare vinaigrette, whisk together the oil, vinegar, lime, and strawberries. Make sure the strawberries are incorporated. Add the sugar, salt and pepper last, making sure you taste every time you make an addition. It actually took four or five tastes (from my daughter, who has a discerning taste for sour things) to get the sugar, salt and pepper perfect. Whisk until smooth and sugar is dissolved. (There will still be a few small chunks of strawberries.) Pour the vinaigrette into whatever you desire for serving.
Just before serving the salad, add the chopped almonds to the leaves and strawberries. Pour vinaigrette over salad as desired. 🙂
Voila — summer in a bowl!