Food and fashion have a great deal in common.
They are quite seasonal as the year goes by. When spring arrives, we think of lightweight clothing, cooler fabrics and short sleeves. As far as food goes, we think of lighter fare, such as delicious salads.
Here are some helpful hints for preparing this spring favorite, Strawberry Spinach Salad.
Spinach is a beautiful green that is often overlooked in salads. When choosing spinach, purchase the baby spinach that will be more suitable to your salad needs. It is tender and delicious.
When storing strawberries, it is best to place them individually on a dish, covered with plastic wrap, and put in the refrigerator. Leaving them in the container can lead to mushy strawberries that must be thrown away and can lead to contaminating other berries in the box.
To section an orange, peel the ends off of the orange and place on a cutting board. With a sharp knife, peel the orange peel and white pith from the entire orange. Take out each section by slicing down to the center of the orange and pulling out each of them individually.
Toasted pecans add additional flavor. You can easily toast them in the oven, on top of the stove, or in your microwave. Candied pecans add a special crunchy sweetness to this salad.
Goat cheese is a tangy addition to this delightful salad. Feta cheese would be another good choice with a bit of a milder bite.
I hope you will give this beautiful and delicious spring dish a try. Thanks for reading.
STRAWBERRY SPINACH SALAD
Dressing:
1/3 cup extra virgin olive oil
¼ cup fresh lemon juice
3 tablespoons honey
1 tablespoon apple cider vinegar
1 tablespoon poppy seeds
2 teaspoons Dijon mustard
½ teaspoon salt
¼ teaspoon pepper
Salad:
2 (5-ounce) packages baby spinach
1 pound strawberries, halved or sliced
2 oranges, peeled and sliced
1½ cups chopped pecans, toasted (or candied pecans for an extra sweet crunch)
4 ounces goat cheese, crumbled
For the dressing: In a small jar, combine all ingredients. Seal the jar and shake vigorously until all ingredients are combined; set aside.
For the salad: Just before serving, add the spinach to a large bowl or platter. Top with half the strawberries and orange slices. Drizzle with half the dressing and gently toss to coat. Top the salad with remaining berries, orange slices, pecans and goat cheese. Drizzle with desired amount of remaining dressing and serve with remainder on the side, if you like.
- This article first appeared in Leflore Illustrated, a quarterly magazine published by The Greenwood Commonwealth.
