Meal Idea Monday: Spinach Strawberry Salad

1 Aug
Good morning, everyone! I think it’s time for a salad recipe, so here’s a great one from Recipe Zaar… Spinach Strawberry Salad. I don’t know about you, but here in Arizona, it’s really hot right now. I mean, really. hot. So the last thing I want to do is turn on my stove, so I’ve been thinking salad thoughts lately.

I’ve included two sets of directions. The first is if you’re bringing this salad to someone, and the second is if you’re making it to eat at home. The reason is because once the ingredients are tossed together, it should be eaten immediately so it doesn’t get soggy. You can keep the recipe as is (which makes it vegetarian), or add some grilled chicken. Either way, it will be delicious.

Enjoy a nice summer salad this week, and have a great day!

 SALAD INGREDIENTS

  • 1 lb spinach (I pinch off the larger stems)
  • 1 pint strawberries, sliced set a few aside (egg slicer works wonders)
  • 1/2 cup pecans, toasted
  • grilled chicken to add (optional)

DRESSING INGREDIENTS

  • 1/3 cup raspberry red wine vinegar
  • 1/2 cup sugar or 1/2 cup sugar substitute
  • 1 teaspoon dry mustard
  • 3/4 cup vegetable oil
  • 2 teaspoons poppy seeds

IF BRINGING THIS TO SOMEONE, USE THESE DIRECTIONS:

1. Toast pecans over low heat, set aside to cool.

2. Combine dressing ingredients and shake well. You could also use a high speed mixer or magic bullet to emulsify the dressing.

3. Put spinach in a big ziploc bag.

4. Once cooled, place pecans in a ziploc bag.

5. Place grilled chicken (if using) in a disposable conatiner of some kind.

6. Place dressing in a disposable container of some kind.

7. Put all the conainers and bags in a box nicely.

8. Create some kind of nice note with instructions that say something like this: Combine all ingredients, toss, serve immediately and enjoy!

8. For fun, add some colored paper plates, napkins, and forks to your package. This is a great touch. It brings even more joy to the meal, as well as makes even less work for the person you’re bringing it to.

IF EATING AT HOME, USE THESE DIRECTIONS

1. Toast pecans over low heat, set aside to cool.

2. Combine dressing ingredients and shake well. You could also use a high speed mixer or magic bullet to emulsify the dressing.

3. Toss and garnish with a few sliced strawberries.

4. Serve immediately and enjoy!

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