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Thursday, March 28

Strawberry & spinach salad with sweet onions and poppy seed-ginger vinaigrette

Vinegar, white wine
¼ cup
Ginger, peeled, minced
1 tablespoon
Mustard, Dijon
2 tablespoons
3 tablespoons
2 tablespoons
½ teaspoon
Pepper, freshly ground
¼ teaspoon
Olive oil, light, or other salad oil
1/3 cup
Poppy seeds
2 teaspoons
Strawberries, stemmed, quartered
3 cups
Spinach, stemmed, washed well, spun dry
8 to 10 cups
Onion, sweet white, thinly sliced
½ cup
Almonds, sliced, toasted
½ cup
  1. Whisk the vinegar, ginger, mustard, honey, sugar, salt, and pepper in a medium bowl.
  2. Gradually whisk in the oil, emulsifying the vinaigrette.
  3. Stir in the poppy seeds; refrigerate for up to 2 days.
  4. Toss the berries, spinach, and onion with the vinaigrette.
  5. Sprinkle with almonds.
Recipe from Kathy Casey's Northwest Table.

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