Pampered Chef Recipes
Strawberry Spinach Salad 2
Ingredients
Dressing
- 1 lemon
- 2 tablespoons white wine vinegar
- 1/3 cup granulated sugar
- 1 tablespoon vegetable oil
- 1 teaspoon poppy seeds
Salad
- 1/4 cup sliced natural almonds, toasted
- 8 ounces (1 1/2 cups) strawberries, hulled and quartered
- 1/2 medium cucumber, sliced and cut in half
- 1/4 small red onion, sliced into thin wedges (1/4 cup)
- 1 (6 ounce) package baby spinach
Instructions
Dressing
- Zest lemon using Lemon Zester/Scorer to measure 1/2 teaspoon zest.
- Juice lemon using Juicer to measure 2 tablespoons juice.
- Combine zest, juice, vinegar, sugar, oil and poppy seeds in Small Batter Bowl. Whisk until well blended using Mini-Whipper. Cover; refrigerate until ready to use.
- Heat oven to 350 degrees F.
Salad
- Spread almonds in single layer over bottom of Small Bar Pan. Bake 10 to 12 minutes or until lightly toasted. Remove from oven; cool almonds in bar pan.
- Meanwhile, hull strawberries using Cook's Corer; cut strawberries into quarters.
- Score cucumber lengthwise using Lemon Zester/Scorer; remove seeds using The Corer.
- Using Ultimate Slice & Grate fitted with v-shaped blade, slice cucumber; cut slices in half.
- Slice onion into thin wedges.
- Place spinach in large serving bowl; add strawberries, cucumber and onion. Whisk dressing; pour over salad, gently tossing to coat using 3-Way Tongs. Sprinkle with almonds.
- Serve immediately.
Attribution
Recipe credit: Pampered Chef