Rated 5 out of 5

Strawberry Sunday Salad

Strawberry Sunday! Just as I decide to plant more strawberries as ground cover for the backyard, I thought about doing an impromptu salad lunch of romaine greens, smoked wild salmon, nuts, pomegranate seeds, century egg, mixed nuts, and strawberries. Joey and I split the bowl, he loves ranch dressing, I do mine rather sparsely dressed, meaning virgin coconut oil and apple cider vinegar. Some modest lunch but pretty and filling. There’s some left for you, sweetheart! 

INGREDIENTS:

For the Blush Wine Vinaigrette:

  • ½ cup sunflower oil (or another light vegetable oil)
  • ¼ cup red wine vinegar
  • ¼ cup water
  • 1 tablespoon lemon juice
  • 3 tablespoons sugar
  • ½ teaspoon garlic salt

For the Salad:

  • 12 ounces baby spinach
  • 16 ounces strawberries, washed, hulled, & sliced
  • 1 cup almonds

INSTRUCTIONS:

  • Prepare the vinaigrette. Measure the oil, vinegar, water, lemon juice, sugar, and garlic salt into a Mason jar. Tightly screw on lid and shake vigorously until everything is thoroughly combined. Alternatively, you may whisk the ingredients together in a medium bowl.
  • In a large salad bowl, layer the spinach, strawberries, and almonds. Just before serving, dress with Blush Wine Vinaigrette and toss until salad ingredients are evenly coated.

BLOG POSTS:

SHARE

Exit mobile version