mascarah: Summer Strawberry Salad (posted for Erin :)) This is my go-to, hands down #1 summer staple dish. (And Mary, it’s totally one bowl + I cutting board!) Ingredients: 1 bunch spinach, rinsed 9-10 large strawberries, sliced1/2 cup of walnuts, halved1/4 cup of crumbled cheese (goat, feta, bleu or gorgonzola all work) Dressing: (you can use balsamic or strawberry vinaigrette from the store pre-made or you can be adventurous and make your own) POPPYSEED VINAIGRETTE: 1/2 cup white sugar1 tsp. salt1/3 cup white wine vinegar1 cup vegetable oil1 tblsp. poppy seeds In a blender (easiest), place the 1/2 cup white sugar, 1 teaspoon salt, 1/2 cup white vinegar, and 1 cup vegetable oil, and blend until smooth.  Gently stir in by hand the poppy seeds. or RASPEBERRY VINAIGRETTE: 1/4 c. raspberry vinegar1/2 tsp. mustard1 c. olive oil1/2 tsp. salt1/2 tsp. pepper Mix the vinegar, salt, mustard and pepper together. Drip in the olive oil slowly and mix with whisk until all is combined. Directions: Clean the spinach well and trim off stems. Hull the strawberries and cut in half. In a large bowl, mix the spinach and strawberries. Then add in the walnuts and selected cheese. Pour dressing over the spinach and strawberries, and toss to coat. Sarah! You’d be so proud - I made this today for lunch, although I didn’t have your recipe handy at the time, so I improvised with the dressing. One thing -  I’m going to substitute the sugar in the dressing with agave syrup. It’s natural, low glycemic, and I’ve been using it as a sugar substitute these days.   Anyway, the salad was delicious! Thank you! 
View Separately

mascarah:

Summer Strawberry Salad (posted for Erin :))

This is my go-to, hands down #1 summer staple dish. (And Mary, it’s totally one bowl + I cutting board!)

Ingredients:

1 bunch spinach, rinsed
9-10 large strawberries, sliced
1/2 cup of walnuts, halved
1/4 cup of crumbled cheese (goat, feta, bleu or gorgonzola all work)

Dressing: (you can use balsamic or strawberry vinaigrette from the store pre-made or you can be adventurous and make your own)

POPPYSEED VINAIGRETTE:

1/2 cup white sugar
1 tsp. salt
1/3 cup white wine vinegar
1 cup vegetable oil
1 tblsp. poppy seeds

In a blender (easiest), place the 1/2 cup white sugar, 1 teaspoon salt, 1/2 cup white vinegar, and 1 cup vegetable oil, and blend until smooth.  Gently stir in by hand the poppy seeds.

or RASPEBERRY VINAIGRETTE:

1/4 c. raspberry vinegar
1/2 tsp. mustard
1 c. olive oil
1/2 tsp. salt
1/2 tsp. pepper


Mix the vinegar, salt, mustard and pepper together. Drip in the olive oil slowly and mix with whisk until all is combined.

Directions:

Clean the spinach well and trim off stems. Hull the strawberries and cut in half.

In a large bowl, mix the spinach and strawberries. Then add in the walnuts and selected cheese.

Pour dressing over the spinach and strawberries, and toss to coat.

Sarah! You’d be so proud - I made this today for lunch, although I didn’t have your recipe handy at the time, so I improvised with the dressing.

One thing -  I’m going to substitute the sugar in the dressing with agave syrup. It’s natural, low glycemic, and I’ve been using it as a sugar substitute these days.  

Anyway, the salad was delicious! Thank you! 

Source: mascarah

23 Notes/ Hide

  1. unamas reblogged this from mascarah
  2. traceyami reblogged this from mascarah
  3. needtherapy reblogged this from she-thinks
  4. she-thinks reblogged this from mascarah
  5. karlaakins reblogged this from mascarah
  6. brieflynoted reblogged this from mascarah and added:
    Sarah! You’d be so proud - I made this today...lunch, although I didn’t have your recipe...
  7. mascarah posted this