More often than not, I am asked to bring salad when gathering with friends or family. Perhaps this salad recipe is the reason for this request. I am not exagerrating that this Strawberry Spinach Salad is the most requested recipe amongst friends and family.
I have tweaked and adjusted it varying fruits and vegetable add-ins over the years so much that people assume it is a different recipe each time it appears! I even switch out the greens from spinach to lettuce varieties and blends.
Last week, I made this salad for a Teacher Appreciation Luncheon and again, was asked for the recipe by the teaching staff. I couldn't believe that I had not shared it here yet!
Everyone's Favorite Salad: Spinach Strawberry Salad
Recipe Adapted from Pampered Chef
Ingredients:
Dressing:
1 lemon or lime, zested and juiced
1/3 cup sugar, granulated or brown
1 Tablespoon grapeseed oil or olive oil (Wildtree's lemon-infused grapeseed oil is wonderful)
2 Tablespoons rice vinegar, white vinegar, or balsamic vinegar
Optional: 1 teaspoon poppy seeds
Salad:
1 cucumber, peeled, sliced and halved (I've substituted chopped celery here)
1/4 red onion, sliced (I have also used chopped green scallions/onions here successfully)
4 large cups baby spinach or one store-purchased bag (You can use any variation of salad greens here. Feel free to throw in fresh basil as well.)
8 ounces fresh, sliced strawberries (I have also used fresh raspberries, marion berries, mandarin oranges)
1/4 cup sliced almonds, toasted (I also use candied almonds, sunflower seeds, and pine nuts as substitutes)
Optional: 1/4 - 1/2 cup of feta, blue cheese or gorgonzola cheese
Instructions:
1. Zest and juice your lemon or lime. I use all the juice and zest, regardless of the amount but if you want to be specific, use at least 2 Tablespoons of the juiced citrus and 1/2 - 1 teaspoon zest into a small jar with lid or a small bowl.
2. Add the sugar, vinegar and oil. Whisk to combine or if using a jar, shake vigorously several times. Personally, I love using a jar-like container so I can prepare the dressing in advance, refrigerate then dress the salad just prior to serving.
3. In a large serving bowl, mix the salad greens/spinach, vegetables and fruit. Just before serving add the dressing and cheese, if using. Toss and then add the nuts or seeds.
The salad serves at least 10 and can easily be doubled.
I love the combo of the balsamic vinegar and brown sugar with the strawberries paired with blue cheese.
