Spinach Salad with Strawberries Recipe
Honey Mustard Dressing (see recipe below)
2 bunches fresh spinach leaves, washed, dried, and chilled*
1 cup thickly-sliced fresh strawberries**
1 tablespoon sliced almonds or sesame seeds, toasted
1 small red onion, thinly-sliced (optional)
Fresh blueberries (for garnish), if desired
* Choose spinach leaves that are crisp and have dark green with a fresh fragrance. Avoid the spinach leaves that are limp, damaged, or spotted.
** Naturally the best strawberries are the ones you pick yourself from your local strawberry fields or purchase from your local produce stands and/or Farmers' markets. In the stores, always choose locally grown strawberries during the harvesting season (they are sweeter and juicier than those that are bred for shipment). Remember, your local strawberry season only lasts 3 to 4 weeks.
Prepare Honey Mustard Dressing; set aside.
Remove stems and veins from spinach and tear into bite-sized pieces; place into a large salad bowl.
Toss spinach with 1/4 cup of Honey Mustard Dressing for every 6 cups of spinach greens; toss gently.
Add prepared strawberries, sliced almonds or sesame seeds, and onion; toss again and serve.
Makes 6 to 8 servings.
Honey Mustard Dressing:
2 tablespoons good-quality balsamic vinegar*
2 tablespoons rice vinegar
1 tablespoon plus 1 teaspoon honey
2 teaspoons Dijon mustard
Coarse salt and freshly-ground pepper to taste
* To purchase good-quality balsamic vinegars, check out What's Cooking America's Gourmet Food Store.
In a small jar with a lid, combine balsamic vinegar, rice vinegar, honey, Dijon mustard, salt, and pepper; cover securely and shake vigorously. Store, covered, in the refrigerator. Serve dressing at room temperature.