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Spinach Strawberry Salad with Strawberry Vinaigrette Recipe

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This recipe for Spinach Strawberry Salad with Strawberry Vinaigrette is from Made With Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ cup pecan halves
3 tablespoons strawberry vinegar (see recipe below)
¼ teaspoon salt
1/8 teaspoon freshly ground black pepper
3 tablespoons olive oil
5 ounces fresh baby spinach (about 8 cups)
½ pound strawberries (about 1 ½ cups), cut lengthwise into thick slices
Directions:
Directions:
In a small dry frying pan, over medium heat, lightly toast the pecan halves until just golden brown. Remove from the heat and let cool.
In a small bowl, whisk together the strawberry vinegar, salt and pepper. Add the olive oil and whisk well until fully combined.
In a large bowl, place spinach, strawberries and pecans. Pour vinaigrette in as well and toss to coat.
Serve immediately.

Strawberry Vinegar
½ pound fresh strawberries (about 1 ½ cups), trimmed and cut into ½ inch pieces
1 tablespoon sugar
1 cup white balsamic vinegar
Place strawberries and sugar into a blender or small food processor. Pulse on high until strawberries and sugar are pulverized (add a bit of the vinegar if necessary). Add the vinegar and blend until completely mixed.
Allow the strawberry-vinegar mixture to sit in the blender for one hour (this will allow the strawberry flavor to infuse the vinegar).
After the hour is up, pour the mixture through a fine sieve lined with a piece of cheesecloth. Allow to drain completely, using a spoon to push the vinegar through the cheesecloth if necessary.

 

 

 

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