Community Pick
Spinach Strawberry Salad
"Spinach and strawberries what an odd combination for a recipe. That is what I thought before trying this the first time. Now I get many requests to bring this for dinner parties. The raspberry wine vinegar adds a marvelous taste, and compliments the first two ingredients. This salad is very eye pleasing in crystal."
photo by Jonathan Melendez
- Ready In:
- 45mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 1 lb spinach (I pinch off the larger stems)
- 1 pint strawberry, sliced set a few aside (egg slicer works wonders)
- 1⁄2 cup pecans, toasted
-
DRESSING
- 1⁄3 cup roland raspberry red wine vinegar
- 1⁄2 cup sugar or 1/2 cup sugar substitute
- 1 teaspoon dry mustard
- 3⁄4 cup vegetable oil
- 2 teaspoons poppy seeds
directions
- Toast pecans over low heat, set aside to cool.
- Combine dressing ingredients and shake well.
- Toss and garnish with a few sliced strawberries.
- Serve immediately.
- (Thanks to Chef #320254's review I'm updating this) If you'd like, use a high speed mini-mixer to emulsify the dressing.
- Roland, makes a Raspberry Flavored Wine Vinegar.
Questions & Replies
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I would like to make this recipe this weekend but I’m a little confused about the quantity of strawberries. The ingredients include 1 pint sliced and then set a few aside. Then, when you put the salad together, the recipe says to garnish with a few sliced strawberries. Why am I only using a few if I am going to slice an entire pint? I realize it could all be just a matter of taste, but I just want to make sure I’m not missing something.
Reviews
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This is another one of those favorite recipes that was lost. Thank you so much posting. I just love the taste of the strawberries mixed with the taste of the spinach. I much prefer this recipe to those that add mandarin oranges to the spinach salad. Everyone should try this at least once.
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This is wonderful!! The dressing on this salad is super good, and we loved the combination of the spinach with strawberries. This is one I will keep for sure! -
WOW!! This recipe is yummy. Made it for a cookout with friends just last week and what a hit it was. Very interesting combination of flavors. Definately a keeper! Thanks for sharing. -
OH MY. I think this is the best salad that I've ever had. The flavors and textures balance perfectly. Charlotte, thank you SO much for posting this one. What a keeper!! -
I first found this recipe in January for a girl's ski weekend. I needed to make a unique salad. It was an instant hit!! Everyone wanted the recipe and have made it often for friends and family. The dressing is to die for, and the crunchy pecans add a nice touch. Thank you!
see 156 more reviews
Tweaks
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Lettuce instead of spinach? -
Loved the dressing...I made it with Splendra...and used rasberries instead of strawberries...yummy Update: I put some blue cheese crumbles on top and some blueberries and it put the salad over the top. -
YumYumYum! Made a few substitutions (stuck in 32" of snow, ugh): Craisins for the strawberries, red wine vinegar for the raspberry RWV, and canola oil for the vegetable oil. I did add feta cheese and the combination of flavors and textures was amazing! Thank you! -
I made this recipe all last spring, and can't believe I didn't review it! This is a wonderful salad! Colorful, beautiful, and very, very good! Sometimes I use toasted almonds instead of the pecans. I also cut back on the oil and vinegar, but that's just our taste preference. We grow our own leafy lettuce, so I use that instead of the spinach. Either way, this is a fantastic salad that I couldn't wait to make again once the strawberries came ripe in the garden! Thank you for posting!!
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Lovely. I used almonds instead of pecans and only 1/3 cup olive oil (personal preference) and it came out great anyway. Next time I think I'll use less sugar, too.
see 7 more tweaks
RECIPE SUBMITTED BY
Charlotte J
United States
