Vanillabrite's Delights

Vegan Baby Spinach Salad with Strawberry Vinaigrette

Dressing:
¼ cup olive oil
¼ cup oil (ex: flax, hemp, grapeseed)
1/3 cup rice vinegar
4-6 strawberries (depending on size), tops removed
1 tsp Dijon mustard
1/8 tsp salt
¼ tsp ground black pepper

Salad:
¼ cup pine nuts, toasted*
8 cups baby spinach leaves, tightly packed
6-8 strawberries, tops removed and thinly sliced

To prepare dressing: In a blender or food processor, combine all the ingredients until smooth and creamy. To prepare salad: Separate spinach into bowl(s). Garnish with strawberries and pine nuts. Drizzle with vinaigrette just before serving. Makes 2 large or 4 small servings. Vinaigrette makes approx. 1 cup.

*Preheat oven to 350 degrees F. Spread nuts out on a small baking tray and roast them for 5-10 minutes. Remove from oven immediately and let cool before chopping or serving.

Borrowed from: “La Dolce Vegan!” by Sarah Kramer

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1 Comment »

  1. This sounds fabulous…I can’t wait to make it! As you know we love spinach salads here in the Adams camp! Thanks for sharing.

    Comment by Grace — September 15, 2009 @ 12:37 pm


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