Strawberry Spinach Salad |
| Name: |
Brandie Jo Frazier |
| Base: |
JBLM |
| Recipe: |
Strawberry Spinach Salad
Dressing
1 lemon
2 tablespoons white wine vinegar
â Cup sugar
1 tablespoon vegetable oil
1 teaspoon poppy seeds
Salad
¼ cup sliced natural almonds, toasted
8 ounces (1½ cups) strawberries, hulled and quartered
½ medium cucumber, sliced and cut in half
¼ small red onion, sliced into thin wedges (¼ cup)
1 package (6 ounces) baby spinach
For dressing, zest lemon using Microplane Grater to measure ½ teaspoon zest. Juice lemon using Citrus Press to measure 2 tablespoons juice. Combine zest, juice, vinegar, sugar, oil and poppy seeds in Small Batter Bowl. Whisk until well blended using Mini-Whipper. Cover; refrigerate until ready to use.
Preheat oven to 350°F. Spread almonds in single layer over bottom of Small Bar Pan. Bake 10-12 minutes or until lightly toasted. Remove from oven; cool almonds in bar pan. Meanwhile, hull strawberries using Cookâs Corer; cut strawberries into quarters.
Score cucumber lengthwise using Lemon Zester/Scorer; remove seeds using The Corer. Cut into 2â pieces. Use Ultimate Slice & Grate fitted with v-shaped blade to slice cucumber; cut slices in half. Slice onion into thin wedges.
Place spinach in large serving bowl; add strawberries, cucumber and onion. Whisk dressing; pour over salad, gently tossing to coat using 3-Way Tongs. Sprinkle with almonds. Serve immediately.
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