Groceries |
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For the Salad:
- 6 cups fresh baby spinach, washed and dried
- 2 cups strawberries, hulled and sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup red onion, thinly sliced
- 1/4 cup toasted pecans
- 1 avocado, sliced
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For the Dressing:
- 1/4 cup Foodie Tasting Room Strawberry EVOO
- 2 tablespoons Foodie Tasting Room Honey Basil White Balsamic Vinegar*
- 1 tablespoon Runamok Rum Barrel Aged Maple Syrup*
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
The steps to follow |
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Prepare the Salad:
- In a large salad bowl, combine the baby spinach, sliced strawberries, crumbled feta cheese, and sliced red onion.
- If using, add the toasted pecans or walnuts and avocado slices to the bowl.
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Make the Dressing:
- In a small bowl or a jar with a lid, whisk together the olive oil, balsamic vinegar, syrup and Dijon mustard until well combined.
- Season with salt and pepper to taste. Adjust the sweetness or acidity according to your preference by adding more syurp or vinegar if needed.
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Toss the Salad:
- Drizzle the dressing over the salad ingredients.
- Gently toss the salad to ensure all ingredients are evenly coated with the dressing.
A little extra:
- Freshness: Use the freshest spinach and strawberries you can find for the best flavor.
- Customization: Feel free to customize the salad by adding other ingredients such as sliced cucumbers, cherry tomatoes, or grilled chicken for extra protein.
- Nuts: Toasting the nuts enhances their flavor. To toast, simply place them in a dry skillet over medium heat and stir frequently until they are golden and fragrant.
- Dressing: This dressing can be made ahead of time and stored in the refrigerator for up to a week. Just give it a good shake before using.
Wine Pairing | A dry rosé is another excellent pairing. Its light, fruity profile with notes of berries and its refreshing acidity make it a harmonious match for the strawberry elements in the salad. Provence rosés from France are particularly renowned for their quality.