Do you want to try the best EVER salad? You will literally want to lick the bowl after you try this recipe. It is not a frugal recipe, but I love serving it when I can get all the ingredients on sale. This salad pairs nicely with fresh fish.
Strawberry Spinach Salad
Dressing:
1 lemon
2 tablespoons white wine vinegar
1/3 cup sugar
1 tablespoon vegetable oil
Salad:
1/4 cup sliced almonds, toasted
1 1/2 cups strawberries, quartered
1/2 medium cucumber, sliced and cut in half
1/4 small red onion, sliced into thin wedges
1 (6 ounce) package baby spinach
Directions:
- Heat oven to 350° F.
- Zest lemon to get about 1/2 teaspoon zest.
- Juice lemon to get 2 tablespoons juice.
- Combine zest, juice, vinegar, sugar & oil in small bowl.
- Whisk until well blended
- Refrigerate until ready to use.
- Spread almonds in single layer over bottom of Small Pan. Bake 10 – 12 minutes or until lightly toasted. Remove from oven; cool.
- Meanwhile, cut strawberries into quarters.
- Remove seeds from cucumber and slice then cut slices in half.
- Cut onion into thin wedges.
- Place spinach in large serving bowl; add strawberries, cucumber and onion.
- Whisk dressing; pour over salad, gently tossing to coat.
- Sprinkle with almonds.
- Serve immediately.
Price breakdown:
Lemon $0.79
Strawberries $2.49
Baking Classics Sliced Almonds $1 ($0.50)
Cucumber $0.79
Small Red Onion $1.49 (0.75)
Baby Spinach $2
Assume have other ingredients on hand
Approximate cost: $7.32
This is a recipe is adapted from the Pampered Chef Casual Cooking Cookbook
Photo Credit: Facebook
Looks yummy! I will try it for sure. 🙂 Great web site. Stopping by from the MBC Blog Hop.
Sandy
http://cherishedhandmadetreasures.blogspot.com/
YUM! I add goat cheese and sub the almonds with candied walnuts. I think we’ll be having this salad one night this week FOR SURE! 🙂
Adding goat cheese isa great idea! It’s an expensive salad but sooo worth the splurge every once in awhile