Tuesday, August 14, 2012

Strawberry-Spinach Salad with Framboise Dressing

Strawberry-Spinach Salad:
Packed with nutrients
This extremely simple salad whips up in less than 10 minutes. If you buy Raspberry Vinaigrette, this salad takes even less time. After years of rinsing, stemming, and spinning spinach leaves, I’ve finally thrown up my hands (and thrown in the towel!), in favor of pre-packaged, pre-washed, organic baby spinach leaves that cost next-to-nothing at Costco. 

I almost never buy salad dressings, because making my own is easy and economical. I created this Framboise Dressing because I bought a bottle of Crème de Framboise (raspberry liqueur) and found I didn’t much care for drinking it. For awhile, it languished in the cupboard, but it certainly works well in this salad. 

Strawberry-Spinach Salad with Framboise Dressing:

To Prepare the Salad:

4 c. baby spinach leaves, cleaned
About 10 large strawberries, hulled and quartered
⅓ c. slivered almonds, toasted 

Combine salad ingredients just before serving. Lightly toss spinach with quartered strawberries, adding just enough dressing so that leaves glisten. Sprinkle with toasted almonds (see Index for How to Toast Nuts) and serve at once.

To Prepare the Dressing:

1 tbsp. Crème de Framboise liqueur
1-½  tsp. red wine vinegar
¾ tsp. granulated sugar
3 tbsp. extra-virgin olive oil
Salt and pepper, to taste

Shake ingredients together in small jar, using only as much as needed to lightly coat spinach leaves. 

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