Here’s an interesting use for summer’s great berries. Heating the dressing causes the spinach to wilt slightly thus taking away the raw taste of the spinach.
- 1 10-ounce package fresh baby spinach
- 1-pint strawberries
- 1 teaspoon minced onion
- 1/4-cup apple cider vinegar
- 1/4-cup extra virgin olive oil
- 1/4-cup honey
- 1/4-teaspoon Worcestershire sauce
- 2 heaping Tablespoons toasted almonds
- 1-2 cups croutons
- Rinse spinach leaves, pat dry and remove all large stems if not using baby spinach. Tear into small pieces. Place in a large serving bowl and refrigerate covered until ready to serve.
- Rinse strawberries and remove stems. Slice berries in halves or quarters. Place in a small bowl and set aside in the refrigerator.
- Combine the remaining ingredients (except the croutons) in the container of a blender and blend until the dressing is emulsified and the nuts are fairly well ground. Refrigerate until ready to use.
- When ready to serve, combine the strawberries with the spinach and croutons.
- Heat the salad dressing in the microwave for 45 seconds and pour the hot dressing over the salad and toss. Serve immediately.
Additional NotesBecause you might not need all the dressing in a salad recipe, use half of the dressing initially to toss the salad and then add more as needed.Strawberries should never be soaked in water. The fruit will absorb the excess moisture and become soggy.It is best to toss a salad with the dressing just before serving. any high vinegar or sugar dressing will macerate the fruit and/or greens and make them wilt.