Spinach and Strawberry Salad

On Saturday night, my son and I went to a night market here in Richmond BC. The night market is open every year during the summer and people go there for the food and cheap merchandise. We arrived early, so we were able to taste some of the foods and then walked around to browse through all the stalls. Before we left, we had to buy rotisserie pork hock and chicken karaage to take home with us. They were both good but my favorite was the pork hock, a dish which reminds me of a Filipino dish, crispy pata (deep fried pork hock).  There were some left-over for lunch the next day, so I decided to make this spinach and strawberry salad to go with it. The salad consists simply of spinach and strawberries with a sweet and light dressing. My youngest son even got creative by adding slices of pineapples and kiwis. Delicious 🙂

Cooking Tips for the Perfect Salad

To make a spinach and strawberry salad that really shines, start with the freshest ingredients. Look for vibrant, crisp spinach leaves, avoiding any that are wilted or discolored. When it comes to strawberries, choose ones that are bright red and firm. Rinse them gently under cool water and pat them dry to prevent them from getting soggy in the salad. If you have time, try marinating the strawberries in a little bit of balsamic vinegar for 15 to 20 minutes before adding them to the salad. This enhances their flavor and adds a delightful tang. For the dressing, whisk together olive oil, honey, and a splash of lemon juice for a simple yet delicious option. Adjust the sweetness according to your taste. Adding the dressing right before serving helps keep the spinach leaves crisp and fresh.

Serving Suggestions

This spinach and strawberry salad is versatile and can be served in various ways. For a light lunch or dinner, pair it with grilled chicken or fish for added protein. The sweetness of the strawberries complements savory dishes beautifully. If you want to elevate your salad, consider adding nuts such as slivered almonds or walnuts for crunch and healthy fats. Cheese lovers might enjoy crumbling feta or goat cheese on top, which adds creaminess that balances the tartness of the strawberries. For a more filling option, toss in some quinoa or farro to make it a hearty meal. This salad works well as a side dish for barbecues or potlucks, providing a refreshing contrast to richer dishes.

Storage Instructions and Variations

If you find yourself with leftovers, store the salad components separately. Keep the spinach and strawberries in an airtight container in the fridge for up to two days. Dressings can be stored for about a week in the fridge, so consider making a larger batch for future salads. When it comes to variations, feel free to get creative. Swap out spinach for mixed greens or arugula for a peppery twist. You can also try different fruits like blueberries or raspberries, which bring their own unique flavors to the mix. For a bit of zest, add thinly sliced red onion or cucumber. Each variation can give you a whole new salad experience, keeping things fresh and exciting.

Frequently Asked Questions

What can I substitute for olive oil in the dressing?

If you’re looking for a different flavor, avocado oil or canola oil work great as substitutes. For a little extra zest, you might try using a flavored oil like garlic or lemon oil.

How should I store leftovers of this salad?

Keep any leftover salad in an airtight container in the fridge. It’s best eaten within a day or two, but the dressing can make the spinach soggy, so consider storing the dressing separately.

Can I make this salad ahead of time?

You can prep all the ingredients ahead and store them separately, but it’s best to assemble the salad just before serving. This way, the spinach stays fresh and crispy.

What are some good toppings to add to this salad?

Crumbled feta or goat cheese adds a nice creaminess, and some toasted nuts like almonds or walnuts give it a lovely crunch. If you want a protein boost, grilled chicken or chickpeas work wonderfully too.

What should I do if my strawberries are not sweet enough?

If your strawberries are a bit tart, try tossing them with a little sugar or honey before adding them to the salad. Let them sit for about 10 minutes to draw out their natural juices and enhance their sweetness.

Spinach and Strawberry Salad

Liza Agbanlog

Bright, fresh baby spinach meets sweet strawberries and juicy pineapple in this vibrant salad. Tossed with a tangy dressing and crunchy seeds, it’s a delightful treat!

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Prep Time 10 minutes mins

Cook Time 1 minute min

Total Time 10 minutes mins

Course Salad

Cuisine American

Servings 4 -5 servings

Calories 300 kcal

Ingredients

  

1x2x3x

• 4 handfuls of baby spinach
• 2 cups of sliced strawberries
• Few pieces of fresh or canned pineapples chunks cut into ½ inch slices optional
• 2 pieces of kiwi peeled and sliced thinly (optional)

Poppy seed worcestershire dressing

• 1/3 cup white sugar
• ½ cup olive oil
• ¼ cup white vinegar
• 2 tablespoons poppy seeds
• 2 tablespoons sesame seeds
• ¼ teaspoon paprika
• ½ teaspoon worcestershire sauce
• 1 tablespoon minced red onion

Instructions

 

• In a jar, combine ingredients for the dressing and shake vigorously until combined. Toss with spinach and strawberries; and pineapples and kiwis, if using.
• Serve and enjoy!

Notes

Recipe adapted from: The Best of the Best and More

Nutrition

Calories: 300kcalCarbohydrates: 30gProtein: 2gFat: 20gSaturated Fat: 3gSodium: 50mgFiber: 3gSugar: 15g

Keyword easy recipe, fresh, fruit salad, healthy, summer salad

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