Spinach, Strawberry and Walnut Salad

Name: Spinach, Strawberry and Walnut Salad
Prep time: 30 min
Total time: 30 min
Yield: 6 serving(s)
Ingredients: 1 (12 ounce) package Baby Spinach; 6 strawberries, sliced thinly; 1/4 cup green onion, chopped; 1 cup walnuts, halves; 2 tablespoons water; 2 teaspoons sugar; 2 teaspoons olive oil; 1 teaspoon red wine vinegar; 1/2 teaspoon lemon juice; 1/4 teaspoon salt; 1 garlic clove, crushed; 1/2 teaspoon dried basil

Submitted by Converting to vegan

"I went to a wedding this past summer and had a delicious spinach salad. I was able to reproduce it quite well and am sharing it here. It's absolutely delicious on a hot summer day and the sugar encrusted walnuts make it extra tasty."

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photo by Karen Elizabeth

Ready In:: 30mins
Ingredients:: 12
Serves:: 6

ingredients

1 (12 ounce) package Baby Spinach
6 strawberries, sliced thinly
¹⁄₄ cup green onion, chopped
1 cup walnuts, halves
2 tablespoons water
2 teaspoons sugar
2 teaspoons olive oil
1 teaspoon red wine vinegar
¹⁄₂ teaspoon lemon juice
¹⁄₄ teaspoon salt
1 garlic clove, crushed
¹⁄₂ teaspoon dried basil

directions

Preheat oven to 350 degrees.
Mix the water and 1 1/2 teaspoons of sugar and heat up until all the sugar is dissolved.
In a bowl toss the walnuts in the sugary water.
Place the walnuts on a cookie sheet and bake in the oven for about 15 minutes or until the nuts are "dry" to the touch.
Remove nuts and set aside to cool.
To make the salad dressing mix the remaining 1/2 teaspoon of sugar, olive oil, vinegar, lemon juice, salt, garlic, and basil in a small bowl and mix thoroughly with a fork until the salt and sugar has dissolved.
In a large salad bowl add the spinach, strawberries and green onions.
Add the salad dressing and toss the all the ingredients.
Finally add the walnuts and toss lightly.
Serve the salad with bread or as a side dish.

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Reviews

This was a really nice salad, fabulous dressing, really nice mix of sweet and a little citrus tang. Very visually pleasing, I made this for a family dinner and even the youngsters, normally not fond of salad or spinach, were happy to eat it. lovely, thank you, Converting to Vegan! Made for PAC Fall 2011

Karen Elizabeth

RECIPE SUBMITTED BY

Converting to vegan

12 Recipes

I'm Scottish and have lived in North America for 17 years (8 in Canada, 9 in the USA). I have been 100% vegetarian for the past 6 years, and only ate fish once or twice a month before that for another 8 years or so. Now I'm eating vegan about 80% of the time and always looking to try out new and tasty recipes. I live in Ohio now, and although it is beautiful, one of my pet peeves is the absolutely atrocious food available in restaurants and more specifically the lack of veggie options. When dining with friends I get so mad (inside of course) when they say: "oh look there's a couple of salads you can have". I don't go out to eat salads; I want a meal! Well, this is one of the main reasons I cook so much and enjoy cooking so much too. It is extremely gratifying when I invite people to the house and they enjoy what I make by really diving into the food. I also enjoy gardening, so in the summer I cook and can like crazy preserving tomatoes, cucumbers, tomatillos, peppers, zucchini and lots of herbs. I am a professor at a local university and love my job. I feel that I get paid to do a hobby. However, I am ultra busy so I like to make things that are quick and simple or things that I can freeze and reheat at a later date. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket">

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