Thursday, May 22, 2008

Strawberry Spinach Salad

This salad is easy and so very good. The dressing can be made ahead of time and kept in a bottle. You can used prepackaged sugared almonds too. Get your children in the kitchen. If they are old enough to rip the pages out of your favorite book, they can rip lettuce for you.
I got this recipe from a posting in a forum I used to post at.

Strawberry Spinach Salad

4 cups fresh baby spinach, about 8 ounces
4 cups fresh romaine lettuce, washed, dried and torn into small pieces
2 cups sliced fresh strawberries, about 8 ounces
1/4 cup thinly sliced red onion
1/2 cup slivered almonds
1/4 cup granulated sugar
1 tablespoon water
5 teaspoons balsamic vinegar (12 year old is best)
2 teaspoons Worcestershire sauce
2 teaspoons liquid honey
1 1/2 teaspoons poppy seeds (optional)
3 teaspoons finely chopped fresh chives
3 tablespoons extra virgin olive oil
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper

For the dressing-
In a small bowl, whisk together balsamic vinegar, Worcestershire sauce, honey, poppy seeds and chives.
Drizzle in olive oil and whisk until blended.
Now whisk in Dijon mustard until well blended.
Whisk in salt and pepper to taste.

Trim the tough stems of the spinach, or use pre bagged baby spinach. If you want.

If there is someone with working hands in the kitchen there is no reason you should be tearing lettuce yourself (unless you like it and have a lot of time), Piglet is one, she thinks it's fun. It's a learning experience, so let them tear lettuce. (Picture removed)

Place spinach and romaine in a large bowl, add ice and cover with water; set aside to chill.

Slice and wash the berries.

Drain and dry the greens, I spin them in a salad spinner. Just make sure they are dry.
Place in a large bowl

Add berries. And almonds, toss gently.

SUGARED ALMONDS: In a small saucepan, combine almonds, sugar and water.
Cook over medium-low heat for 5 to 7 minutes or until sugar is almost completely melted and nuts are golden, stirring occasionally- (there will be un-melted sugar on nuts).
Spread almonds on a large plate; let cool and then break into small pieces. (Make ahead, as nuts can be stored in an air-tight container for about 3 days).

Add dressing and toss. Serve immediately.
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