http://www.care2.com/greenliving/spinach-and-strawberry-salad.html
Spinach and Strawberry Salad
By the Care2 staff.
First of all, this salad is gorgeous: glistening red strawberry slices cuddle up with crisp green spinach, sprinkled with almonds and creamy cheese and drizzled with a mouth-watering raspberry vinaigrette. And did we mention it’s good for you, too? Give Spinach and Strawberry Salad a try: it tastes like a sunny spring day.
INGREDIENTS
1/3 cup sliced almonds
6 ounces baby spinach leaves
5 fresh strawberries, sliced
2 ounces goat cheese, crumbled
Vinaigrette
1 tablespoon minced shallot
2 tablespoons raspberry vinegar
1/4 cup olive oil
1. Preheat oven to 375. Toast almonds in preheated oven for around 5 minutes.
2. Tear spinach leaves in half and place in a pretty salad bowl. Add strawberries, toasted almonds, and crumbled goat cheese, tossing gently to combine.
3. Whisk vinaigrette ingredients together in a small bowl and drizzle over salad, using an amount to your taste. Serve immediately.
Serves 4.
Robyn
Melissa
Deepak
Eric
Dave
Dr. Brent
Isha
Susan
Delia
Michelle
Wendy
Megan
Hilary
Ann
Judi
Ronnie
Kelly
Lily
Terri
Betsy
Cait
Andrew
Jana
Annie B.
Veronica
2 comments
add your comment »This sounds like a great recipe and one that I will try. Thank you.
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This is a really good salad but I add the following to the almonds.
Pinch of cayenne pepper
Pinch of salt
1 to 1.5 tsp sugar
1 tbsp corn syrup
In small bowl, toss together almonds, corn syrup, sugar, cayenne and salt until coated. Spread in single layer on parchment paper-lined baking sheet. Bake in a 325-degree oven, (on the top rack) in a single layer, stirring occasionally to break up clumps.
Bake for 9 to 12 minutes till golden and sugar is bubbly.
Let cool completely on pan on rack. Break into pieces. (Can bake ahead up to 5 days and store in airtight container)
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