Strawberry Spinach Salad
Laura
ingredients
- Strawberries, toasted almonds and a tangy dressing make this refreshing
- salad simply unforgettable.
- Prep time: 20 Minutes
- Bake time: 10-12 minutes
- DRESSING:
- 1 lemon
- 2 tablespoons white wine vinegar
- 1/3 cup sugar
- 1 tablespoon vegetable oil
- 2 teaspoon poppy seeds
- SALAD:
- 1/4 cup sliced natural almonds, toasted
- 8 ounces (1-1/2 cups) strawberries, hulled and quartered
- 1/2 medium cucumber, sliced and cut in half
- 1/4 small red onion, sliced into thin wedges (1/4 cup)
- 1 package (6 ounces) baby spinach
directions
- 1
1. For dressing, zest lemon using Lemon Zester/Scorer to measure 1/2
- 2
teaspoon zest. Juice lemon using Juicer to measure 2 tablespoons juice.
- 3
Combine zest, juice, vinegar, sugar, oil and poppy seeds in Small Batter
- 4
Bowl. Whisk until well blended using Mini-Whipper. Cover; refrigerate until
- 5
ready to use.
- 6
2. Preheat oven to 350°F. For salad, spread almonds in single layer over
- 7
bottom of Small Bar Pan. Bake 10-12 minutes or until lightly toasted. Remove
- 8
from oven; cool almonds in bar pan.
- 9
3. Hull strawberries using Cook’s Corer(tm); cut strawberries into quarters.
- 10
4. Score cucumber lengthwise using lemon zester/scorer; remove seeds using
- 11
The Corer(tm). Using Ultimate Slice & Grate fitted with v-shaped blade,
- 12
slice cucumber; cut slices in half. Slice onion into thin wedges.
- 13
5. Place spinach in large serving bowl; add strawberries, cucumber and
- 14
onion. Whisk dressing; pour over salad, gently tossing to coat using 3-Way
- 15
Tongs. Sprinkle with almonds. Serve immediately.
notes
A Pampered Chef Recipe
Source: Laura Harders
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