A quintessential springtime salad. Tiny sweet strawberries bursting in your mouth? Soft, gently flavorful leaves of spinach, fresh from the ground. A bit of bite from the onion and satisfying give from the pecans. And, finally, an inspired sweet and sour dressing filled with fresh fruit flavors.
- 1 lb. very cold baby spinach
- 2 c. fresh strawberries, sliced if larger than ½ inch in diameter
- 1/2 c. red onion, sliced as thinly as possible
- 1/2 c. raw pecans, chopped coarsely
Dressing:
- 1 c. fresh strawberries
- approx 1/4 c. fresh orange juice (from ~2 sweet oranges)
- 4 small dates
- 2 tsp. apple cider vinegar
- 1 tsp. extra virgin olive oil
- 1 tsp. chia seeds
1. Wash spinach well, dry leaves, and place in large bowl in refrigerator.
2. Place red onion slices in a bowl of water, and allow to soak 10-15 minutes. Remove, pat dry, and set aside.
3. Place dressing ingredients in a blender, spin on high until completely liquefied, and set aside 5 min. to allow flavors to blend.
4. Remove spinach from refrigerator, toss thoroughly with dressing, and arrange on 2-4 plates (2 plates for dinner salads, 4 plates for starters).
5. Arrange strawberries and pecans over top of spinach, sprinkle with red onion, and serve immediately.
Bon appétit!
Thank you, lowfatveganchef.com, for a prior version of this recipe.