Because everybody asks me for my salad and dressing recipes.
Because my hubby says out of everything I make, he loves my salads the most.
Because not a single one is one of my own recipes.
Because I think everybody needs a little something healthy in their life.
And most of all, because I love salads - every Saturday I am going to post one of my favorite salad recipes.
And to start things off...
from Our Best Bites
(a.k.a. my favorite site for recipes)
Strawberry Spinach SaladRecipe from Our Best Bites and Stephanie Jones
1 10-oz. bag fresh baby spinach
1/2-1 small red onion, thinly sliced
1 medium cucumber, seeded and sliced (you can peel it first if you want)
1 pint strawberries, sliced
1 c. sliced almonds, toasted
1 recipe Lemon Poppy Seed Vinaigrette1/2 lb. grilled chicken breasts, sliced or diced (optional)
Toss ingredients together and serve immediately. You can also arrange the ingredients on individual plates for serving.
Lemon Poppy Seed Vinaigrette
Recipe by Our Best Bites, inspired by Kate’s sister-in-law Stephanie
2-3 large lemons (use as needed–you’ll need 1/3 c. juice and 1 tsp. zest)
1/4 c. rice wine vinegar
1/4 c. canola oil
3/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/4 c. sugar
2 tsp. poppy seeds
1 tsp. grated onion
1 clove finely pressed garlic
Using a Microplane or other fine grater, grate 1 tsp. lemon rind off the lemons. Grate 1 tsp. onion. Place in a small container with a lid. Add the remaining ingredients and shake vigorously. If possible, refrigerate at least an hour before serving. Shake well before serving.
1 10-oz. bag fresh baby spinach
1/2-1 small red onion, thinly sliced
1 medium cucumber, seeded and sliced (you can peel it first if you want)
1 pint strawberries, sliced
1 c. sliced almonds, toasted
1 recipe Lemon Poppy Seed Vinaigrette1/2 lb. grilled chicken breasts, sliced or diced (optional)
Toss ingredients together and serve immediately. You can also arrange the ingredients on individual plates for serving.
Lemon Poppy Seed Vinaigrette
Recipe by Our Best Bites, inspired by Kate’s sister-in-law Stephanie
2-3 large lemons (use as needed–you’ll need 1/3 c. juice and 1 tsp. zest)
1/4 c. rice wine vinegar
1/4 c. canola oil
3/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/4 c. sugar
2 tsp. poppy seeds
1 tsp. grated onion
1 clove finely pressed garlic
Using a Microplane or other fine grater, grate 1 tsp. lemon rind off the lemons. Grate 1 tsp. onion. Place in a small container with a lid. Add the remaining ingredients and shake vigorously. If possible, refrigerate at least an hour before serving. Shake well before serving.
I made a few changes to the recipe, out of necessity. I added some arugula, because I didn't have enough spinach to feed my whole family. I also used white wine vinegar instead of rice wine vinegar, because that is all I had in my pantry.
We really enjoyed this salad. Don't even think about using another dressing. The lemon makes the whole thing very light and refreshing. This is a keeper in my recipe box, declared so by the hubby and Miss C!
If you have a favorite salad for me to try, or if you have a recipe that you are too chicken to try, e-mail me.
If you have a favorite salad for me to try, or if you have a recipe that you are too chicken to try, e-mail me.
4 comments:
YUMMY! I am going to have to try this. I remember seeing it on OBB, but haven't tried it yet. I love your salad idea.
Made this for dinner tonight, and YUM!! Thank you!
When I need a quick side salad I toss the leftover dressing with spinach, strawberries and avocado. YUMMM!!
Sounds delish. Make it for me when you come to Colorado. =)
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