Strawberry Dressing Spinach Salad
Blend together a fresh strawberry salad dressing and drizzle over baby spinach and other fresh ingredients.
Equipment
- Immersion Blender or Blender
Ingredients
Strawberry Salad Dressing
- 100 grams Fresh Strawberries 5-6 strawberries
- 3 tablespoon Canola Oil
- 2 tablespoon White Wine Vinegar
- 2 tablespoon Lemon Juice
- 1 tablespoon Liquid Honey
- ½ teaspoon Salt
- ⅛ teaspoon Cracked Pepper
Salad Ingredients and Toppings
- 4 cup Fresh Baby Spinach
- 2 tablespoon Red Onion thinly sliced
- ¼ cup Carrot peeled
- ⅓ cup Bell Pepper small diced
- 1 piece Avocado
- 5 medium Fresh Strawberries
- ¼ cup Crumbled Feta
- 3 tablespoon Sliced Almond lightly toasted
- ½ cup Croutons see notes
Instructions
How to make the Strawberry Dressing
- Prepare the strawberries for the dressing by removing their stems and cutting them in quarters.100 grams Fresh Strawberries
- Make the Strawberry Dressing by combining in a blender jar, the strawberries, oil, white wine vinegar, lemon juice, honey, salt, and pepper.3 tablespoon Canola Oil, 2 tablespoon White Wine Vinegar, 2 tablespoon Lemon Juice, 1 tablespoon Liquid Honey, ½ teaspoon Salt, ⅛ teaspoon Cracked Pepper
- Use a stick blender, or small blender to process the strawberry dressing until smooth. Transfer to a small container and set aside.
Assembling the Spinach Salad
- Slice thinly, the carrots, bell pepper, and onion. Prepare the strawberries by removing their stems and cutting them in quarters. Have the other ingredients ready, like the toasted almonds, crumbled feta.2 tablespoon Red Onion, ¼ cup Carrot, ⅓ cup Bell Pepper, ¼ cup Crumbled Feta, 3 tablespoon Sliced Almond, ½ cup Croutons, 5 medium Fresh Strawberries
- Cut the avocado in half lengthwise and twist to separate the halves. Remove the pit by gently tapping it with a knife and twisting it out. Scoop the flesh out with a spoon or peel off the skin for firmer slices. Place the avocado half flat-side down and slice evenly with a sharp knife. Use immediately or drizzle with lemon or lime juice to prevent browning.1 piece Avocado
- Place the baby spinach in a large serving bowl. Place the sliced carrots, pepper, onion, strawberries, almonds, feta, and croutons, on top of the spinach. Garnish with avocado slices. Serve the dressing on the side or drizzle when serving, to prevent wilting.4 cup Fresh Baby Spinach
Video
Notes
How to make stove-top crouton:
- Cut fresh, or day-old bread into bite-sized cubes. I like to use baguette, or sourdough for these. Heat a large skillet over medium heat and drizzle with olive oil.
- Add the bread cubes in a single layer and toss to coat. Sprinkle with a mix of French herbs (like thyme, rosemary, and herbes de Provence), and sea salt. Stir frequently for about 5-7 minutes until golden and crispy. Remove from heat and let cool.
Nutrition
Calories: 608kcalCarbohydrates: 40gProtein: 12gFat: 48gSaturated Fat: 7gPolyunsaturated Fat: 10gMonounsaturated Fat: 29gTrans Fat: 0.1gCholesterol: 17mgSodium: 917mgPotassium: 1222mgFiber: 13gSugar: 17gVitamin A: 9314IUVitamin C: 113mgCalcium: 235mgIron: 4mg
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