With temperatures in the 80’s on Saturday and snow on Sunday, it’s officially Springtime in the Rockies, which has inspired me to post this change of seasons, simple and fresh salad recipe.
One of my favorites, it comes from my friend Linda. This is the same Linda that brought us Linda’s Moist and Delicious Corn Bread recipe. I love the tangy dressing on this quick fix salad and it’s a staple all summer long, whether alongside a cheeseburger off the grill or a dish of pasta from the stove-top. With an all-star line-up of ingredients of seasoned rice vinegar, Tabasco and sugar for the tangy tart vinaigrette combined with the fresh crunch of the crisp spinach, sweet plump strawberries and salty sunflower seeds, you’ve got one great combination of flavors.
Let’s take a look.
Linda’s Spinach and Strawberry Salad:
2 Tbs seasoned rice vinegar
1/4 Cup olive oil
2 Tbs sugar
1 Tbs Tabasco sauce
2 Whole green onions — chopped
3 Tbs sunflower seeds
1 Pint strawberries — sliced
1 Bunch baby spinach — (12 oz)
1. Rinse spinach, add strawberries and sunflower seeds. Add dressing.
Speaking of friends, look at this little gadget Cauleen gave me for Christmas. It makes whisking up a vinaigrette a breeze. Just add ingredients and squeeze the handle which activates a stirrring spiral inside the carafe and voila. It even comes with a little pouring spout for use at the table. Recipes for classic vinaigrettes are printed on the outside along with measurement lines for ingredients. L-O-V-E love this thing.
Linda’s Strawberry Spinach Salad…It’s What’s for Dinner.
One Year Ago: Shrimp and Grits
On this day..
- BBQ Shrimp and Grits - 2010