Strawberry Spinach Salad
Sunday, June 14, 2015
Firstly, I won't pretend this recipe is completely unique. The first time I had a strawberry and spinach salad I was still in college and met my mother for lunch at Connors. I must have lived under a rock because I would never have thought to put fruit in a salad but hey, strawberries are delectable. There was no way this would have been a bad decision.
I was beyond right. I couldn't believe the perfect combination that had entered my mouth guys. The smooth blend. The right touch of sweetness. Just enough crunch. Since then, I have recreated this salad many a time. I have added blue cheese crumbles, various types of nuts, and various types of dressings. However, this blend is the same one I always return to, time after time. The pecans add just the right level of crunch, outperforming both walnuts and almonds and the poppy seed dressing enhances the sweetness of the strawberries without overpowering them. Definitely a winner as an appetizer or a potluck, this dish is sure to be a summer favorite.
Ingredients
- 1 bunch spinach, washed and chopped
- 1 pint strawberries, chopped
- Toasted pecans, to taste
- Poppy seed dressing, to taste
Toast pecans in a 400 degree oven for 5-10 minutes. Chop them into fourths or simply crumble them to make a topping. Wash the spinach. When dry(ish) chop into bite sized pieces. Do the same with the strawberries, taking care to slice them into either very thin whole slices, or thicker quartered pieces, depending on how substantial you likes your bites. Toss the salad with the dressing and top with toasted pecans.
Have you ever made a strawberry spinach salad? Do you have any unique toppings I should try? I'd love to hear them!
