Maple Leaf Strawberry & Spinach Salad
Source of Recipe
Chatelaine
Recipe Introduction
Serves 8-10
List of Ingredients
1/2 cup
(125 mL) vegetable oil
1/3 cup
(75 mL) cider vinegar or white wine vinegar
2 to 3 tbsp
(30 to 45 mL) pure maple syrup
1 tbsp
(15 mL) Dijon mustard
1/2 tsp
(2 mL) salt
2 (10-oz/284-g) bags baby spinach or 3 large bunches spinach
1 small red onion
1 pint strawberries
2/3 cup (150 mL) sunflower seeds, preferably salted (optional)
Recipe
In a small bowl, whisk oil with vinegar, 2 tablespoons (30 mL) maple syrup, Dijon and salt. Taste and add remaining maple syrup, if you like.
Wash and dry spinach well. Tear large leaves into bite-size pieces.
Cut onion in half. Place each half cut-side down on a cutting board and thinly slice.
Wash strawberries and slice into quarters.
Place spinach, onion and strawberries in a large salad bowl.
If making ahead, dressing can be left at room temperature up to 1 day.
Cover salad with a damp paper towel and refrigerate up to 4 hours.
Just before serving, whisk dressing, pour over salad and toss. Sprinkle with sunflower seeds, if using, and serve.
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