Strawberry Spinach Salad

Tina Wasserman
strawberry and spinach salad

Strawberries grew wild in North America. Native Americans brought baskets of these berries to the new settlers. Although in the 1600s berries were used mostly in pies, pastries, and jams, the berry in this salad is a wonderful addition.

Makes 6 to 8 servings
1 10-ounce package of fresh baby spinach
1 pint strawberries
1/2 teaspoon Dijon mustard
1 large leaf of fresh basil, finely minced
1 teaspoon grated onion
2 Tablespoons balsamic or cider vinegar
1/2 cup extra virgin olive oil
1/4 cup pure maple syrup, preferably Medium Amber Grade
1 teaspoon lime juice, or to taste
Salt and freshly ground pepper to taste
1/4 cup toasted slivered almonds
1 cup croutons or honeyed sesame snack twigs (optional)
  1. Rinse the spinach leaves, pat dry, and remove any large stems. Place in a large serving bowl and refrigerate, covered.
  2. Rinse the strawberries and remove the stems. Slice the berries in halves or quarters. Place in a small bowl and set aside in the refrigerator.
  3. Combine the next 8 ingredients (through the salt and pepper) in a screw-top jar. Shake to combine. Refrigerate until you're ready to use.
  4. When you're ready to serve, combine the strawberries with the spinach and toasted almonds.
  5. Heat the salad dressing in the microwave for approximately 30 seconds, until it's hot.
  6. Pour half of the dressing over the salad and toss. Serve immediately, with extra dressing and/or sprinkled with croutons or honeyed sesame sticks if desired.


Tina's Tidbits: 

  • When cooking with spinach, opt for pre-washed baby spinach; there's no prep and no waste.
  • Strawberries should never be submerged in water to wash; they'll become too soft. Rinse them instead, then shake or pat off any excess water with a paper towel.
  • Warm salad dressing will slightly wilt the spinach and bring out the sweetness of the leaf.