Strawberry Spinach Salad
The most delectable salad recipe with strawberries and spinach, a perfect combination of sweet and tangy, crunchy and soft, fresh and savory.
The most delectable salad recipe with strawberries and spinach, a perfect combination of sweet and tangy, crunchy and soft, fresh and savory.
- 1 tablespoon poppy seeds
- 1/2 cup olive oil
- 1/2 cup white sugar
- 2 tablespoons sesame seeds
- 1/4 cup distilled white vinegar
- 1/4 teaspoon paprika
- 1/4 teaspoon worcestershire sauce
- 1 tablespoon minced onion
- 10 ounces fresh spinach - rinsed dried and torn into bite-size pieces
- 1 quart strawberries - cleaned hulled and sliced
- 1/4 cup almonds blanched and slivered
- Carbohydrate 21.2595159494646 g
- Cholesterol 0 mg
- Fat 15.0478693853685 g
- Fiber 2.30446251029341 g
- Protein 3.29130000073393 g
- Saturated Fat 1.8787813763788 g
- Serving Size 1 1 Serving (130g)
- Sodium 5.6863383849998 mg
- Sugar 18.9550534391712 g
- Trans Fat 0.596192000338257 g
- Calories 226 calories
Step-by-step
- In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.
- In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.
Home cooks often dress greens too far in advance, turning crisp spinach into a soggy mess within minutes. Water inside fresh leaves reacts with salt and acid, causing rapid wilting. Understanding how sequencing protects texture ensures a better result. Olive oil creates a temporary barrier around leaf cells, but prolonged contact breaks down delicate structures. Chilling the dressing separately for sixty minutes allows the sugar to fully dissolve into the vinegar and oil emulsion. Toasting blanched almonds in a dry skillet over medium heat for three minutes releases essential oils before they join the bowl.
Texture Control and Preparation
Fresh berries contain high water content and release moisture when sliced. Combine the spinach, sliced fruit, and toasted nuts immediately before tossing with the chilled dressing. Letting the assembled salad rest for exactly ten to fifteen minutes in the refrigerator allows flavors to meld without compromising the snap of the almonds or the integrity of the greens. Raw onion minced finely distributes evenly through the oil base without overpowering the fruit.
- Use distilled white vinegar at a strict one-to-two ratio with olive oil to maintain emulsion stability.
- Substitute toasted sunflower seeds at an equal volume if almonds are unavailable.
- Keep spinach completely dry after rinsing by using a salad spinner or lint-free towel.
