Spinach and Strawberry Salad I

Spinach and Strawberry Salad Recipe with Goat Cheese and Almonds

| Servings: 4

Introduction

Spinach and Strawberry Salad is a refreshing and delicious dish that combines the sweetness of strawberries with the earthy flavor of spinach. This salad is perfect for a light lunch or as a side dish for a summer barbecue.

History

The combination of spinach and strawberries in a salad has been popular for many years. The sweet and tangy flavor of strawberries pairs perfectly with the mild taste of spinach, creating a well-balanced and nutritious dish.

Ingredients

Half a minced shallot (about 1 tbsp)
2 tbsp of raspberry vinegar
A quarter cup of olive oil
6 oz (170 g) of baby spinach leaves
5 fresh strawberries
A third cup of sliced almonds
2 oz (57 g) of goat cheese

How to prepare

Combine the minced shallot and raspberry vinegar in a small bowl.
Slowly add the olive oil to the mixture while continuously whisking.
Place the vinaigrette in the refrigerator until ready to serve.
Roughly chop (or tear) the baby spinach into large julienne strips.
Add the chopped spinach to a large bowl.
Prepare the remaining components of the salad, but keep them separated.
Slice the strawberries into thin round slices.
Toast the almonds by spreading them on a cookie sheet and placing in a preheated oven at 375°F (191°C) for approximately 5 minutes.
Crumble the goat cheese into medium-sized chunks.
When you are ready to serve the salad, add the strawberries, almonds, and goat cheese and lightly mix them together.
Slowly add the dressing to the salad, adjusting the amount according to your preference.
Gently mix everything together and serve immediately.

Variations

Add grilled chicken or shrimp for extra protein.
Substitute feta cheese for the goat cheese for a tangier flavor.
Use balsamic vinegar instead of raspberry vinegar for a different taste.

Cooking Tips & Tricks

Make sure to wash the spinach leaves thoroughly to remove any dirt or debris.

- Toasting the almonds adds a nice crunch to the salad.

- Crumbling the goat cheese into chunks allows it to distribute evenly throughout the salad.

Serving Suggestions

This salad can be served as a light lunch or as a side dish for grilled chicken or fish.

Cooking Techniques

Toasting the almonds adds a nice crunch to the salad, while crumbling the goat cheese allows it to distribute evenly throughout.

Ingredient Substitutions

You can substitute baby kale or arugula for the spinach, and pecans or walnuts for the almonds.

Make Ahead Tips

You can prepare the vinaigrette and toast the almonds ahead of time, but wait to assemble the salad until just before serving to prevent wilting.

Presentation Ideas

Serve the salad in a large bowl or on individual plates, garnished with extra strawberries and almonds for a beautiful presentation.

Pairing Recommendations

This salad pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.

Storage and Reheating Instructions

This salad is best served fresh, but any leftovers can be stored in an airtight container in the refrigerator for up to 1 day. Do not reheat.

Nutrition Information

Calories per serving

Each serving of Spinach and Strawberry Salad contains approximately 250 calories.

Carbohydrates

This salad is low in carbohydrates, making it a great option for those looking to reduce their carb intake.

Fats

The olive oil in the vinaigrette provides healthy fats that are essential for overall health.

Proteins

The almonds and goat cheese in this salad provide a good source of protein.

Vitamins and minerals

Spinach is rich in vitamins A, C, and K, as well as minerals like iron and calcium. Strawberries are high in vitamin C and antioxidants.

Alergens

This recipe contains nuts (almonds) and dairy (goat cheese), so it may not be suitable for those with allergies to these ingredients.

Summary

Overall, Spinach and Strawberry Salad is a nutritious dish that is low in carbs and calories, but high in vitamins, minerals, and healthy fats.

Summary

Spinach and Strawberry Salad is a light and refreshing dish that is perfect for a summer meal. With a combination of sweet strawberries, crunchy almonds, and creamy goat cheese, this salad is sure to be a hit at your next gathering.

How did I get this recipe?

The first time I saw this recipe, I was immediately intrigued. It was a warm summer day, and my neighbor, Mrs. Jenkins, had invited me over for a garden party. As we sat on her porch sipping iced tea, she brought out a beautiful bowl of Spinach and Strawberry Salad. The vibrant colors and fresh aroma captivated me, and I couldn't wait to try it.

Mrs. Jenkins explained that she had learned the recipe from her sister, who had picked it up at a cooking class years ago. The combination of sweet strawberries, crunchy almonds, and tangy vinaigrette dressing was a revelation to me. I had never thought of combining fruit and greens in a salad before, but now I couldn't wait to learn how to make it myself.

I asked Mrs. Jenkins for the recipe, and she kindly shared it with me. As soon as I got home, I headed to the market to gather all the ingredients. The recipe was simple, but the flavors were complex and delicious. I knew that this salad would become a staple in my own cooking repertoire.

Over the years, I made the Spinach and Strawberry Salad countless times, tweaking the recipe here and there to suit my tastes. Sometimes I would add feta cheese for a creamy touch, or swap out the almonds for pecans for a richer flavor. No matter how I made it, the salad always brought a smile to the faces of my family and friends.

One day, I decided to host a summer garden party of my own and serve the Spinach and Strawberry Salad as the star of the show. I invited all of my closest friends and family, and they raved about the salad, asking for the recipe. I was happy to share it with them, knowing that it would bring them as much joy as it had brought me.

As the years went by, the Spinach and Strawberry Salad became a beloved tradition in our family. It was the dish that everyone requested at potlucks and gatherings, and I was always happy to oblige. I loved seeing the smiles on their faces as they took their first bite, just as Mrs. Jenkins had done for me all those years ago.

Now, as I sit in my kitchen, preparing the salad for yet another family gathering, I can't help but feel grateful for all the wonderful recipes I have collected over the years. Each one tells a story, whether it's a cherished family recipe passed down through generations or a new discovery from a friend or neighbor. Cooking has always been a source of joy and connection for me, and I am thankful for the opportunity to share that joy with others through the recipes I have learned along the way.

As I toss the spinach and strawberries together in a bowl, drizzling them with the tangy vinaigrette dressing, I can't help but smile. This simple salad has brought so much happiness to my life, and I know that it will continue to do so for many years to come. And who knows? Maybe one day, someone else will be sitting in their kitchen, preparing the Spinach and Strawberry Salad and thinking of me and the story behind this beloved recipe.