Spinach Salad with Strawberry Vinaigrette
1 1/2 cups strawberries
1 cup white or golden balsamic vinegar
3 tablespoons extra-virgin olive oil
Salt and pepper to taste
8 cups baby spinach leaves, about 5 ounces
1 1/2 cups strawberries, hulled and sliced
1/2 cup pecans, toasted
- For vinaigrette, pulse 1 1 /2 cups strawberries in a food processor.
Transfer to a bowl and add balsamic vinegar. Let sit
for an hour.
- Pour mixture through a fine strainer, with another bowl
underneath. Add olive oil, salt, and pepper.
- Toss vinaigrette with spinach leaves until moistened. Toss
spinach with berries and pecans. Cover extra vinaigrette
and store in refrigerator.
- Walnuts or almonds can be substituted for pecans. To toast,
place in 350º oven on a cookie sheet until slightly browned.
Recipe courtesy of Dr. Maring’s Farmers Market and Recipe Update. For nutrition information, visit kp.org.