Baby Spinach, Carmelized Walnut and Strawberry Salad
Presented by
Marguerite Henderson on May 14, 2003
"This light, seasonal salad uses spring strawberries."
Ingredients
Salad:
- 10 oz. pkg. baby spinach leaves
- ½ red onion, thinly sliced
- 1 pint fresh strawberries, sliced
- ½ cup crumbled blue cheese
- 1 cup caramelized walnuts (see recipe below)
- 1 cucumber, peeled, cored and thinly sliced
Dressing:
- ¼ cup rice wine vinegar
- 1 tsp. sugar
- 1 shallot, finely chopped
- ¼ cup chopped parsley
- 1 tsp. salt
- ¼ tsp. white pepper
- ¾ cup canola oil
Method
Place all ingredients for salad in bowl.
Whisk first 6 ingredients for dressing in bowl and gradually whisk in the oil. Pour over salad just before serving.
For caramelized walnuts
- 1 cup whole walnuts, pecans, or almonds
- ¼ cup sugar
- ½ tsp. cinnamon
Combine all ingredients in a non-stick 8” skillet and heat on medium just until sugar begins to melt. Remove from heat, stir well; cool and sprinkle on salad.