Strawberry Spinach Salad Recipe – Learn Like a Pro

Strawberry Spinach Salad Recipe – Learn Like a Pro:  This salad with strawberries and spinach is an excellent method to encourage children to consume spinach. I was compelled to acquire the recipe for this salad because it was brought to a meal that was a potluck. Since that time, I have prepared it numerous times, and whenever I carry it to a different location, I am the one who is requested for the recipe.

Strawberry Spinach Salad Recipe – Learn Like a Pro

Ingredients

  • 10 oz baby spinach rinsed and dried thoroughly
  • 1 quart strawberry cleaned hulled and sliced
  • ½ red onions sliced
  • 1 cup pecans roasted and chopped
  •  cup feta cheese crumbled
  • ½ cup vegetable oil
  •  cup balsamic vinegar
  • 3 tablespoon honey
  • 1 teaspoon yellow mustard paste
  • Salt to taste
  • Pepper to taste
  • 2 teaspoon poppy seeds

 

Instructions

Bake pecan nuts at 300 degrees Fahrenheit for five to eight minutes. Continue to keep a tight watch and remain near to the oven. When placed in an oven, nuts have a tendency to burn very quickly. The nuts should be toasted until they emit a fragrant aroma and have a faint tan.

The food should be removed from the oven immediately and placed on a chopping board made of wood. Small chunks of nuts should be chopped. Then set aside. Poppy seeds, mustard paste, honey, balsamic vinegar, and vegetable oil should be poured into a jar.

 

Salt and pepper should also be added. A secure lid should be placed on the jar. Give it a good shake. While you are putting together the salad, you should set the dressing aside. Put some baby spinach, some fresh strawberries, some sliced red onion, and some toasted nuts into a salad bowl.

Make a dressing with poppy seeds. Toss this gently. You can use pickled onion if you find the flavour of raw red onion to be too strong for your palate. Last but not least, distribute crumbled feta cheese over the top. Serve right away for the finest possible flavour.

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Pro Tips

You can use pickled onions if you find the flavour of raw red onion to be too harsh for your palate. Serve the salad as soon as possible for the finest flavour. It is strongly recommended that you consume the leftovers in the same manner even if they have been stored in the refrigerator for a few hours.

I would not advise storing it for a longer period of time.Put all of the salad ingredients into a bowl, and then combine them with the dressing. Putting the salad and the poppy seeds away When stored separately in the refrigerator, salad dressing can be kept for a few days (salad may be kept for two to three days, while dressing can be kept for four to five days).

 

If you intend to keep the salad in the refrigerator, it is recommended that you add the nuts right before serving so that they can maintain their crunch. When it is time to serve, pour the salad dressing over the salad, give it a gentle toss, and then serve. It is important to keep in mind that salad should be consumed once it has been mixed with dressing.

Nutrition

  • Calories: 306kcal
  • Carbohydrates: 22g
  • Protein: 4g
  • Fat: 25g
  • Saturated Fat: 13g
  • Cholesterol: 6m
  • Potassium: 466mg
  • Fiber: 5g
  • Sugar: 15g
  • Vitamin A: 3371IU
  • Vitamin C: 80mg
  • Calcium: 110mg
  • Iron: 2mg

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