Ideas, recipes, menus for the busy family.

Strawberry Spinach Salad April 15, 2010

Filed under: Salad — TeamModine @ 2:39 pm

Dressing Ingredients

            2 – 3 lemons                                                   ½  C. white wine vinegar

            3/4 C. sugar                                                     ¼ C. vegetable oil

            1 Tablespoon poppy seeds                             


1/2 C. sliced natural almonds, toasted                  2 cups strawberries, hulled and quartered

1 medium cucumber, sliced and cut in half                    1 small red onion, sliced into thin wedges

1 package baby spinach                               



  1. Zest lemon using Lemon Zester/Scorer to measure 1 tablespoon zest. Juice to measure ½ cup juice. Combine zest, juice, vinegar, sugar, oil and poppy seeds. In the Measure, Mix and Pour blend all ingredients until well blended, refrigerate until ready to use.
  2.  Preheat oven to 350ºF.  Spread almonds in single layer over bottom of Small Bar Pan. Bake 10-12 minutes or until lightly toasted. Remove from oven; cool almonds in bar pan.
  3. Meanwhile, hull strawberries using Core n More; cut strawberries into quarters.
  4. Score cucumber lengthwise using Lemon Zester/Scorer; remove seeds using The Corer. Using the Ultimate Mandoline fitted with v-shaped blade, slice cucumber; cut slices in half. Slice onion into thin wedges.
  5. Place half the spinach in the Trifle bowl; add layers of the next three ingredients – strawberries, cucumber and onion.
  6. Repeat layers.
  7. Cover and chill until ready to serve.
  8. To serve – plate up salad.
  9. Pour dressing over salad.
  10. Sprinkle with almonds. Serve immediately.

The Pampered Chef


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