Spinach Salad With StrawberriesHoney Mustard Dressing (see recipe below)
2 bunches fresh spinach leaves, washed, dried, and chilled
1 cup thickly sliced fresh strawberries
1 tablespoon sliced almonds or sesame seeds, toasted
1 small red onion, thinly-sliced (optional)
Prepare Honey Mustard Dressing; set aside.
Remove stems and veins from spinach and tear into bite-sized pieces; place into a large salad bowl.
Toss spinach with 1/4 cup of Honey Mustard Dressing for every 6 cups of spinach greens; toss gently. Add strawberries, sliced almonds or sesame seeds, and onion; toss again and serve.
Makes 6 to 8 servings.
HONEY MUSTARD DRESSING:
2 tablespoons good-quality balsamic vinegar
2 tablespoons rice vinegar
1 tablespoon plus 1 teaspoon honey
2 teaspoons Dijon mustard
Coarse salt and freshly-ground pepper to taste
In a small jar with a lid, combine balsamic vinegar, rice vinegar, honey, Dijon mustard, salt, and pepper; cover securely and shake vigorously. Store, covered, in the refrigerator. Serve at room temperature.
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