Let me start by telling you that I have made this salad about 100 times this summer alone.
Oh and I am NOT a salad person.
Are you convinced that this salad is good yet?
Sassy Stubborn you!
Let me show you then!
They say an image is worth a thousand words. This is not my best work when it comes to food photography but I promise you that the thousand words you will be saying will be about the greatness of this simple salad.
Organic Baby Spinach – Full of iron
Toasted Almonds – Full of flavor and good for bones
Strawberries – Delicious and packed with vitamin C and antioxidants
Roasted Garlic – Sweet and good for our immune system
Goat Cheese – Well it’s delicious!
The dressing is also super good for you!
Enough talk – Go make this salad now and you’ll thank me later ;)!
Enjoy my lovelies!
AlexRecipe inspired and modified: from http://allrecipes.com/recipe/strawberry-spinach-salad-i/
Course: Lunch Yield: 4 servings Prep Time: 25 mins Cook Time: 30 mins
- 1 -1 1/2 Cup of fresh, sliced strawberries
- 4 Cup of fresh, washed baby spinach
- 1/4 to 1/2 Cup of slivered blanched almonds
- 2 Tablespoon of roasted sesame seeds
- 1 Tablespoon of poppy seeds
- 1/2 Cup of honey
- 1/2 Cup of olive oil + a tablespoon
- 1/4 Cup of white wine vinegar
- 1/4 Teaspoon of Worcestershire sauce
- 1 Tablespoon of minced onion (if you're intense, caramelize them!!!)
- 1/4 Teaspoon of paprika
- 3 inch roll of goat's cheese (honey goat's cheese if you can find some!)
- 1 head of garlic
- Start by roasting your garlic. Cut the bottom 3-4mm of the head of garlic. On a piece of foil, drizzle 1 tbsp of olive oil and place the head of garlic, cut side down on the oil. Close the foil around the garlic and bake fore 30-45 minutes at 400F. Take out of the oven and let it rest for about 10 minutes. The garlic cloves should be falling out of the head with a tiny bit of pressure and should be soft throughout. If they are not, put'em back in the oven for another 5-10 minutes.
- In a medium pan, toast your slivered almonds, tossing them continuously on medium heat until they smell nutty and are starting to brown a bit.
- Remove them from the pan quickly and place on a plate to stop the cooking.
- Crumble your goat cheese on a plate and place in the fridge.
- To make the dressing, place the sesame seeds, poppy seeds, honey, olive oil, vinegar, worcestershire sauce, minced onions, 3 or 4 roasted garlic cloves and paprika in a blender and blend for 20-30 seconds. (Keep the rest of the roasted garlic, make a puree and use on baguette with cheese and honey as a dessert or appetizer!)
- To assemble, you can serve it as a "deconstructed" salad like I did on the above pictures or you can stack the ingredients and place a small bowl of dressing for each person so they drizzle it and it doesn't wilt the spinach :)