Thursday, May 13, 2010

Strawberry & Spinach Salad

This is one of my favorite Spring salads and is so easy to make!  There really aren't any set amounts for the ingredients.  It's pretty much up to you. If you love strawberries, go heavy on those and vice versa if Spinach is your favorite.

Baby Spinach
Olive oil
Raspberry Balsamic Vinegar
Sea Salt
Goat Cheese

I add in some pecans pan-cooked cooked in a splash of raspberry balsamic vinegar and a touch of Celtic sea salt (regular balsamic also works nicely).

Dress with (raspberry) balsamic vinegar, olive oil, and salt to taste. As always...a touch of goat cheese sends it right over the top.

I accidentally bought regular spinach this time...and it was good...but baby spinach is fabulous.

As a side, I cooked some antibiotic free chicken tenders in regular balsamic vinegar and sea salt.  They were also delicious cold!



Jenn said...

Hello! I'm a fellow creative dreamer (although I've been MIA for a bit)! I always enjoy reading your blog!

This post especially caught my eye because for the past couple of months, I've been making this salad almost exactly as you described (sometimes I'll throw in blackberries too) - it is sooo delicious and fresh! I haven't tried pan-toasting the nuts though - sounds yummy!

Happy Spring!

The Lion's Share said...

Thank You for reading Jenn!

Lorraine said...

This is one of our family favorites and once local strawberries start ripening it is amazing.

We planted vegetables at the community garden this week and a neighbor dropped by to say she wanted a plot. Dreams are coming true in my town too!

I'm in Whistler, BC for the next few days and eating some great food.
It is not Scotland but has some breathtaking scenery.

Take care

Jennifer Davidson said...

Looking forward to trying the pecans in the raspberry balsamic...also the chicken tenders. Thank you!