By Camilla Saulsbury
Almost every day is a spinach day for me. I stuff it into blueberry smoothies, layer it in sandwiches and wraps, scramble it into eggs and tofu, stir it in to ready-made soups (my own, or purchased--an easy way to up the nutrition with virtually no effort), and, much to my family's horror, munch on it--plain-- as a snack.
Today it took starring role in my lunch, an easy salad made with toasted pecans, slivered red onion, and strawberries two ways--sliced and also pureed into a quick salad dressing.
This was an impromptu salad, and both ingredients and instructions are minimal. But the flavors belie the simplicity of the prep and ingredients. It sings summer, and heralds fresh spinach with flair. Enjoy!
Spinach Salad with Fresh Strawberry Dressing & Toasted Pecans
I added a healthy dose of pecans here, as this was my entire lunch, and I wanted some protein. You may want to add fewer if you are making this as a side salad--it's up to you!
3/4 cup sliced strawberries, divided
1-1/2 tsp fresh lemon juice
1 tablespoon olive oil
Fresh black pepper and sea salt
2-1/2 cups pre-washed baby spinach
1/4 cup pecan halves, toasted
Optional: a few slivers of thinly sliced red onion (preferably soaked in cold water 10 minutes, then drained)
1. Process 2 tbsp strawberries, lemon juice and olive oil in a blender until smooth. Season with black pepper and sea salt to taste.
2. Place the spinach, pecans, and remaining strawberries in a large bowl and toss with vinaigrette to coat.