You can’t say I didn’t warn you about the forthcoming barrage of salad and other veggie-heavy recipes. My cousin Cathy has made a stawberry and spinach salad for years – it’s consistently served when we have dinner at her house – and I’ve always loved it, yet never made one myself. When I came across this recipe in Maine Home Cooking, I couldn’t resist. It can be found under Fresh and Seasonal, page 220.
- 4 to 8 ounces of spinach
- 1/2 large red onion, or to taste
- 1 cup (or less) strawberries
- 1 teaspoon of Dijon-style mustard
- 1 tablespoon red wine, malt, or balsamic vinegar
- 3 tablespoons olive oil or your favorite vinaigrette salad dressing
- Salt and pepper to taste
Remove the big stems from the largest spinach leaves and shred the spinach into a bowl. Chop the onion finely and toss into the bowl with the spinach. Slice the strawberries and add them to the spinach to suit your taste. Whisk together the mustard, vinegar, and olive oil, and sample the dressing by dipping a spinach leaf into it, then add salt and pepper to taste. Dress the salad lightly just before serving.
While this recipe sounded great with no additions, I made two adjustments. First, I added goat cheese. I had a feeling that it would become a deliciously creamy addition to the vinaigrette, and it did. Second, on Nick’s serving, I added cooked and chopped chicken, so he’d have a bit more protein to bulk up the meal.
We both loved this salad – it was every bit as tasty as I’d hoped, and we’re adding it to our meal plan on a regular basis.