Tuesday, May 3, 2011

Strawberry Walnut Spinach Salad drizzled in a White White Vinaigrette

The sun has magically appeared in Portland Oregon, and the days has become warmer and are now lasting longer! It has been amazing weather, and the farmers market is right around the corner and so I am of course inspired to prepare dishes that are seasonal delights here in Oregon!

So I thought what better way than to celebrate late spring in Oregon, than with delicious strawberries!

 Strawberry Walnut Spinach Salad drizzled in a White White Vinaigrette, is a light salad that can be prepared in no time, and you do not even need to turn on the oven! Of course we did serve this with a chicken that was seasoned with Thyme, Oregano, and salt!

  • 4 cups of strawberries
  • 3 cuties or 1 orange
  • 10 cups of fresh spinach
  • 1/3 cup goat cheese
  • 2 tblsp crushed walnuts
  • 1 tblsp maple syrup (or Local Honey)
  • 1/3 cup extra virgin olive oil
  • 1 tbps white wine vinegar   
  • sprinkle of salt 1/4 teaspoon
In a bowl toss 10 cups of prepared or (fresh farmers market) Spinach. Squeeze one whole cutie, or one tablespoon of orange into the spinach and toss.

In a separate bowl mix all the rest of the wet ingredients. Squeeze Orange, maple syrup, olive oil, white wine vinegar and the sprinkle of salt, all together.

Coat spinach, and then add strawberries, sliced goat cheese, and walnuts. Toss and serve!

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