Recipe of the Week: Spinach-Strawberry Salad with Cinnamon Vinaigrette
It won’t be long before spinach and strawberries will be ready to pick. This is my favorite spring salad to make using both. Cinnamon vinaigrette may sound a little odd, but it will make this salad your new favorite, too!
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Prep Time | 15 minutes |
Passive Time | 2 hours to chill vinaigrette |
Servings |
servings
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Ingredients
For the Salad
- 10 oz. baby spinach or mixed spring greens
- 1 pint fresh strawberries, stemmed and quartered
- 1 11 oz. can mandarin oranges, drained
- 1 small red onion, thinly sliced
- 1 avocado, sliced
- 1/2 cup pecans, toasted and chopped
Cinnamon Vinaigrette
- 1/3 cup olive oil
- 1/3 cup raspberry, white wine, or rice wine vinegar
- 1 tablespoon sugar
- 1/2 teaspoon Salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon black pepper
- 1/2 teaspoon Tabasco
Ingredients
For the Salad
Cinnamon Vinaigrette
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Instructions
- Combine all of the vinaigrette ingredients in a jar; cover tightly, and shake vigorously. Chill at least 2 hours. Shake well before serving.
- Combine all of the salad ingredients in a large bowl. Drizzle with some of the cinnamon vinaigrette and toss to lightly coat the greens. Serve remaining vinaigrette with the salad.
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