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June 6, 2007

Spinach and Fruit Salad

Spinach and Fruit Salad

This is an oldie, but a goodie. With all the strawberries coming in in the garden it gives me the chance to make a lot of old strawberry favorites! My sister actually gave me a recipe similar to this when I was pregnant with Alexis and I craved it! Not surprisingly you're looking at 4 of Alexis' favorite foods now right there in the bowl (spinach, strawberries, blueberries and almonds...throw in some chicken, tomatoes and mozzarella here and there and the kid is in heaven! In fact in her mind she could survive on those alone, but that's neither here nor there.)

The original recipe called for champagne vinegar (which I couldn't find/wasn't sure about using when I was pregnant anyway) and just strawberries paired with the spinach and almonds, but over the years I've tweaked it. Sometimes I use sugar in the vinaigrette, which the recipe called for and sometimes (and most of the time in fact) I use honey instead. I've tossed in cashews instead of almonds or used both of them at once. I've even used walnuts and paired it with apples and blue cheese. Feta works as well and any kind of fruit that strikes your fancy would be good, though I usually stick to just strawberries and/or blueberries and/or oranges.

Regardless of how you toss it (yeah I just went there! ;o)) this salad is the perfect meal for a summer time dinner or even lunch! It's also another one of those that is easy and fun to play around with, making numerous yummy variations as you go!

What You'll Need Per Person:
2 cups of baby spinach, washed and drained (Note: Even if the bag says it's triple washed or whatever WASH it! You don't know who has touched it or what conditions it has gone through despite of their claims. Unless you saw it washed with your own eyes don't take the chance!)
1 cup of strawberries, sliced
1/2 cup of blueberries
1/3 cup of almonds (whole, slivers, slices, whatever you like)
1 tablespoons of extra virgin olive oil
2 tablespoon of vinegar (I prefer apple cider vinegar, but you can use whatever vinegar you like)
1 tablespoon of organic cane sugar or honey

Toss together spinach, strawberries, blueberries and almonds until incorporated. Mix olive oil, vinegar and sugar or honey to make a dressing. Drizzle over salad and toss to combine. Serve immediately.

Notes: Due to the vinegar in the vinaigrette this salad wilts if stored so don't make it too far in advance and realize that leftovers won't store well and will end up a big wilted mess. I usually make it no more than 30 minutes in advance. Also I prefer more vinegar to oil, but if you prefer more oil equal the ratios or switch them around. It's all according to personal taste.

Posted by Dianne at June 6, 2007 8:13 AM

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Comments

This was so delicious! It was 100 degrees and I didn't want to turn on the stove. Every Sunday there is a Farmer's Market down the street, so I went to get fresh spinach, strawberries, and blueberries. I was so excited to try this recipe. I wish you would continue your What's For Dinner segment, I find it so interesting and it gives me ideas. Thank you!

Posted by: Noelle Markus at May 19, 2008 9:05 PM

Glad you enjoyed the salad! It's one of my all time favorites.

Funny you should mention the What's For Dinner segment because I've been thinking about bringing it back...

Posted by: Dianne at May 20, 2008 8:51 AM

Please bring it back!

Posted by: Noelle Markus at May 20, 2008 10:02 PM

It's back! :o)

Posted by: Dianne at May 21, 2008 1:25 PM

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