Israeli Green Salad with Strawberries

Orly Ziv
strawberry and spinach salad
Photo: Katherine Martinell

Ramat Hasharon, where I live, was famous for its strawberry fields. Now only a few remain and I love being able to get fresh, local strawberries just a few minutes from my home. While strawberries are a summer fruit in many parts of the world, here they peak in winter. I love how this bright salad highlights the fruit and people go nuts for it every time I serve it.

2 cups mixed lettuce leaves (use different kinds of lettuce)
2 cups spinach leaves
1 basket of strawberries, hulled and halved
1/2 cup sweet pecans
1/3 cup balsamic vinegar
1/3 cup silan (date honey)
1/2 teaspoon salt
1 1/4 cup vegetable oil
  1. Mix all the lettuce and spinach leaves together in a salad bowl.
  2. Sprinkle the strawberries and pecans on top.
  3. To make the dressing, mix all the ingredients with a hand blender or food processor until smooth.  Season before serving. (Note: This makes plenty of extra dressing, but it's excellent on any salad and will keep for at least a week in the fridge.)
  4. Drizzle the dressing over the salad and serve.

Reprinted with permission from Cook in Israel: Home Cooking Inspiration by Orly Ziv.