Spinach and Strawberry Salad

INGREDIENTS:

1 bunch of spinach

handful of strawberries (about 10)

1/4 c walnuts

2 T grapeseed oil

2 T white balsamic vinegar

1 t sugar

1 T goat cheese crumbles (optional)

 

 

Pre-heat oven to 365.

 

 

Today I went down into my garden today and wondered, what would be a good salad to make with what I have down there. Right now I have spinach and strawberries, maybe you have some in your garden right now too.

While nuts are in the oven grab a handful of spinach and 10 strawberries. Let them soak in cold water while you make up the vinaigrette. This will help wash off your ingredients and put extra moisture into the spinach. You don't want to strain them like you would pasta, you could damage your produce this way. The best way for strawberries is to soak in water to remove any dirt and then place on a towel to let them air dry. You can spin the spinach in a salad spinner or just put it on a towel and gently pat it.

Add 5 strawberries, sugar, vinegar and oil to a cup and hand blend.

This will actually give you enough vinaigrette for 4-6 servings. You can just save the rest of the dressing for the next time you make the salad.

Take the remaining strawberries and 1/4 them.

First thing to do is to get the walnuts in the oven for toasting. Set the oven at 365 and place walnuts on a baking sheet. They normally only take about 10 minutes. I like to take them out when I can smell them, they don't look toasted at that point, but they will continue to cook on the tray after being removed from the oven.

Put spinach in a mixing bowl and tear bigger pieces in half.

 

To the spinach add 2 T of the vinaigrette, walnuts, cut strawberries, and goat cheese and toss everything together. Enjoy.

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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