Saturday, March 12, 2011

Spinach Salad with Strawberry Vinaigrette

My friend, Pamela, introduced me to this salad at Sara and Tyler's wedding. I absolutely love it. The strawberry vinaigrette made with white balsamic vinegar is the key. The recipe is from and you can print it here.

Spinach Salad with Strawberry Vinaigrette

2 1/2 tablespoons strawberry vinegar
3 tablespoons olive oil
5 ounces baby spinach (8 cups)
1/2 pound strawberries, cut lengthwise into thick slices (1 1/2 cups)
1/2 cup pecan halves (3 1/2 ounces), toasted and cooled

Whisk together vinegar, a rounded 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl, then add oil in a slow stream, whisking well. Put spinach, strawberries, and pecans in a large bowl and toss with just enough vinaigrette to lightly coat.

Strawberry Vinegar
1 pound strawberries trimmed (3 cups)
2 tablespoons sugar if berries are not sweet
2 cups white balsamic vinegar

Pulse berries with sugar (if using) in a food processor until finely chopped and very juicy. Transfer to a bowl and add vinegar. Let stand 1 hour. Strain vinegar through a fine-mesh sieve into a bowl, discarding solids. (Vinegar keeps, covered and chilled, 1 week.)

Julie's notes: I was very happy to find white balsamic vinegar in my regular grocery store. I halve the strawberry vinegar and use the extra to make more salad dressing throughout the week.


  1. I've had this before.

    SO good.

  2. Love spinach salads...and they are so good for you too :) (are those strawberries I see...the season will be here soon!) xx Cat