‘Tis the Season of Spinach

Making a salad is pretty straightforward.  Making a salad that really works and doesn’t end up with the entire contents of my fridge has proven tricky for me.  That is why I am sharing this delicious strawberry and spinach salad with homemade balsamic vinaigrette.

SPINACH & STRAWBERRY SALAD (adjust quantity as needed)

Fresh Spinach (varies on how many servings you want)
Fresh strawberries, washed and sliced (2-3 per person)
Chevre, bleu, or feta cheese (whatever makes your mouth happy)
walnuts, pecans, or almonds (or a mix), chopped
Balsamic viniagrette (recipe below)

Lightly toss spinach, chopped strawberries, and cheese in a bowl.  In a non-stick skillet, toast nuts until they begin to release their oils (over medium heat) and sprinkle with sugar.  Stir nuts until coated with sugar and sugar begins to melt (be careful not to burn sugar).  Remove from heat and allow to cool.  Once cool, add to salad and toss with enough dressing to coat.  Salud!

Balsamic Dressing (really easy and delicious…you won’t buy the bottled stuff again):
1/3 cup olive oil or salad oil
1/3 cup balsamic vinegar
1 to 2 tsp. sugar
1 TBSP. snipped fresh thyme, oregano, or basil (OR 1/2 tsp. dried of any of these)
1 tsp. dijon mustard (or 1/4 tsp. dry mustard)
1/8 tsp. black pepper
1 clove garlic, minced.

Combine all of the ingredients in a screw-top jar, cover, and shake well.  Stays good in fridge for 3 days with fresh herbs, up to 1 week with dried.

‘Tis the Season of Spinach

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