February 18, 2014

Strawberry Spinach Salad with Tomato Balsamic Vinaigrette




My mother-in-law made this salad from Marshall Field's Cookbook years ago and I immediately fell in love. It's been a recurring salad in our kitchen ever since, and one of the first recipes I posted on this blog. We love it so much I wanted to take better photos to share with you all. The sweet strawberries and tender spinach pair amazingly with the tangy balsamic vinaigrette, which is really the star of the show. It's absolutely delicious! The dressing keeps for up to 5 days in the fridge and tastes even better after the flavors mingle so it's definitely something you can make ahead of time. It's our second favorite salad/dressing combo, close behind the Southwestern Chopped Salad with Creamy Cilantro-Lime Dressing. The recipe makes enough vinaigrette to have some extra (I like to use it on other salads throughout the week) so reduce/cut in half if you don't want leftovers. Hope you give it a try!


Vegan, gluten-free
Adapted from Marshall Field's Cookbook

Ingredients
6 oz. baby spinach
8 oz. strawberries, sliced
1/2 small red onion, thinly sliced
Optional: clover/alfalfa sprouts, avocado, chickpeas, candied nuts

{For the dressing}
2 large roma tomatoes, diced
2 cloves garlic, minced
2 shallots, chopped (1/2 cup)
1/2 cup balsamic vinegar
2 tsp. honey dijon mustard
3/4 cup olive oil
1/4 tsp. salt (more to taste)
1/4 tsp. pepper

Directions
Make the dressing: in a blender combine tomatoes, garlic, shallot, balsamic vinegar, and mustard. Blend until smooth. With motor running, slowly add olive oil then salt and pepper.
In a bowl, toss spinach with about 2/3 cup dressing (more or less to taste).
Place spinach on plates and top with strawberries, onion, and another drizzle of dressing.

*Note: recipe makes 2 1/2 cups dressing (cut in half if desired). Dressing can be covered and refrigerated for up to 5 days.

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8 comments:

  1. mmm this looks incredible! i love salads with berries :)

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  2. Just found your blog and I love it! I have been a vegetarian for years and sometimes it's hard to make meals that will satisfy my carnivorous boyfriend's taste buds. We live in New Mexico and are HUGE fans of spicy Mexican food, which your blog has a ton of! Also, we love Thai food which your blog ALSO has a ton of! You rock and you just saved me from searching for meals!
    Liz
    www.liz-makes.com

    ReplyDelete
    Replies
    1. Hey Liz!! Ahhhh! Thanks so much for the sweet comments! I love hearing people excited about the recipes! I definitely love TONS of Mexican and Asian food. I don't think I'll ever get sick of it :) Hope you love the recipes you try!

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  3. I love this salad with candied pecans. Yummy!

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    1. YES!! Candied pecans are an amazing addition :)

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  4. Can you make the dressing without the oil?

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    Replies
    1. Hi Mark! So funny you asked that, because we're starting to cut way back on our oils and this was one of the first recipes I thought of to modify! I love it so much, but it's an alarming amount of oil.

      Here are a couple methods I'll play around with first:
      http://fatfreevegan.com/blog/2010/05/06/thick-water/
      http://fatfreevegan.com/blog/2015/02/05/no-oil-oil/

      Would love to hear if you come up with anything as well! I need to find something, because this is one of my favorite dressings! :)

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