Thursday, June 18, 2009
Spinach Salad with Strawberry Vinaigrette
It's strawberry season and I'm loving every bite. I made a salad with fresh spinach, red onion, sliced strawberries and a quick strawberry poppyseed vinaigrette. When you clean the spinach, soak it in a large bowl of water or in the sink then remove the stems and spin dry the leaves. If the leaves are large I tear them into more manageable bite sized pieces. Reserve the stems in a freezer bag for the next time you make soup or broth...they'll add some extra nutrition. I also save the ends from the onion in my freezer soup bag, where all unused veggie bits are stored until broth making time. Anyway, back to the salad. For the dressing, it mixes best in a food processor, but if you don't have one a whisk will do too. As a general rule of thumb for vinaigrettes, you will use one part vinegar to two parts oil and any additional ingredients you choose for the mixture. For the strawberry poppyseed I added 1 tablespoon strawberry jam and 1 tablespoon poppyseeds and a pinch of sea salt. Voila, instant yumminess!