Strawberry Spinach Salad

From SOUP NIGHT: Recipes for Creating Community Around a Pot of Soup By Maggie Stuckey

  • 2 bunches spinach
  • ½ cup pecans
  • ¼ cup red onion, sliced very thinly
  • 2 cups fresh strawberries, sliced

Wash the spinach, remove the stems, and tear or slice the leaves into smaller pieces.
Toast the pecans in a dry skillet for 3 to 4 minutes, stirring often to prevent browning. [Or candy them in caramelized sugar, as demonstrated on today’s show]
Combine spinach, pecans, onion, and strawberries in salad bowl. Toss with dressing just before serving..
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This delicious dressing is also wonderful made with orange juice concentrate, for a citrus version. It’s low of calories, too, thanks to the lower than usual ratio of oil to vinegar.

  • 1 12-ounce can apple juice concentrate, thawed but NOT diluted
  • 1-1/2 cups apple cider vinegar
  • ¼ cup Dijon mustard
  • 1-3/4 cups olive oil

Combine the first three ingredients in blender, and blend well. Add the olive oil in a slow stream, and blend until well combined.


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