This is another recipe from my family cookbook, which also happens to be one of my favorite salads.
1/2 cup strawberry preserves
1/3 cup grape seed oil
1/4 cup raspberry vinegar (strawberry is ideal, but it’s really difficult to find)
1 bag of baby spinach
1 pound of strawberries (halved and sliced)
1 large shallot, thinly sliced (I don’t like shallots, so I leave them out
1/2 cup shelled pistachios
In a small bowl, whisk together the strawberry preserves, grape seed oil and raspberry vinegar. Divide the spinach onto 4 serving plates, arrange the shallots and strawberries over the spinach. Drizzle the vinaigrette over the salads and sprinkle with pistachios.
Hi! My name is Rachel and I'm loving life living in Denver. Cooking is something that I've loved since I was little, I even helped make a cookbook for my elementary school when I was 10. Due to being lactose intolerant, I try to minimize the dairy in what I cook, and so I wanted to share those dishes with all of you! Cow milk is what is the worst for me, so some of these recipes will have goat cheese in them. Most dishes will be high protein, low carb, and very easy to make.
Please do not hesitate to ask if you have any questions about the recipes!
Blogging is also not a new hobby of mine - I blogged during my whole junior year over seas, so if you want to read a travel adventure blog feel free to take a look! rachelsoverseaadventures.wordpress.com
View all posts by Rachel Abrams
2 thoughts on “Strawberry and Spinach Salad”
That looks like a great, fresh salad for spring!
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