I’ve had many variations of Spinach Strawberry Salad through the years, and chances are that you have, too. They always have strawberries and spinach, of course. The other ingredients vary widely.
Nuts are often included: toasted or candied pecans, walnuts or almonds are most common. Sometimes pine nuts.
A variety of cheeses can be mixed in: gorgonzola, blue, feta, parmesan.
Sometimes red or green onions make an appearance.
Sometimes mandarin oranges show up.
Sliced chicken, salmon or shrimp can be added.
Numerous dressings are used on this salad as well: simple vinaigrette, balsamic vinaigrette, poppy seed, minty, herbed; the list goes on.
Truthfully I’ve never tasted a combo I didn’t like. Today’s post is my favorite combination. Today anyway. Another day and with different ingredients on hand, I might choose a different favorite combo. I guess my advice is to use this recipe as a guideline, but feel free to mix up the ingredients. It’s hard to go wrong when you start with spinach and strawberries.
How To Make Spinach Strawberry Salad
6 oz (approx 6 cups) baby spinach leaves
1 pint (approx. 16 medium-size) fresh strawberries, hulled and quartered or sliced
1/4 cup thinly sliced red onion
1/4 cup crumbled feta cheese
3-4 tablespoons raspberry poppy seed dressing*
1/2 cup candied pecan pieces**
In large bowl, toss spinach, strawberries, onion, and cheese with dressing. Sprinkle candy pecan pieces on top just before serving (so they remain crisp).
*for recipe to make your own raspberry poppy seed dressing, go to: www.theyummylife.com/recipes/145
**for recipe to make your own candied pecans, go to: www.theyummylife.com/recipes/149