Monday, July 2, 2012

Strawberry Spinach Salad

I have always loved the variations on this classic summer salad.
 But I especially love the Lemon Poppyseed Vinaigrette on this baby!
Recipe tweaked slightly from my dear friend, Carrie...

For the salad:

Baby spinach
Strawberries, sliced
Provolone, shredded or julienned
*goat cheese crumbles would also be delish!
Toasted pecans
*I forgot to buy them at the store and thus used sliced almonds - also tasty!

Red or green onions, thinly sliced
Fresh blueberries - to make it even more colorful and nutritious.
Sliced grilled (or baked) chicken breasts, seasoned with salt and pepper - to make it a "main" dish, as pictured here.

For the vinaigrette:

1 lemon, juiced and zested
4 Tbsp white wine vinegar
1/2 c sugar
3 Tbsp oil
2 tsp poppyseeds

Place in jar and shake to combine.
Spoon onto salads, using as much as you desire!
(Note:  This dressing is delicious on ANY salad!  Husband-approved.)

Serve with a nice crusty piece of Italian bread,
the perfect vessel for sopping up any leftover dressing!
(Fact:  I love it so much that I am tempted to drink it straight out of the jar.)

For lunch, serve with lemonade or sparkling H20.
For a light dinner with the ladies, it would be wonderful paired with a crisp & clean Sauvignon Blanc or Pinot Grigio, a French rose, or a dry/not-too-sweet Riesling.

Yum to summer salads!

Another one of my faves this year, in case you missed it.

Cheers to your health - and waistline!

~photos by b~

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