Lately, the blogging world has been all abuzz with lighter recipes. Salads, fresh fruit, and tender green vegetables are making their way in along with the warmer weather. I’m so glad. As much as I like the braised meats, soups, and heavy flavors of fall and winter, I’m always ready for spring’s bright and fresh fare.
I saw this salad on Annie’s blog just a few days ago. She made it as a very simple salad really highlighting the strawberries, but I automatically knew I wanted to beef (chicken?) it up a bit and make it a meal. Of course, like everything else from Annie’s blog, it was perfect. Just divine. We will absolutely be having this many, many times throughout the spring and summer. In fact, I can’t wait to share it with all my family and friends when I visit them!
Strawberry Spinach Dinner Salad
adapted from Annie’s Eats
For the dressing:
1 c. fresh strawberries, sliced
2 1/2 TBSP apple cider vinegar
1 1/2 TBSP champagne or white wine
1 TBSP granulated sugar
pinch of salt
For the salad:
baby spinach leaves, rinsed and dried
1 c. sliced fresh strawberries
2 chicken breasts, cooked and chopped
1 c. crumbled goat cheese
1 c. walnuts, toasted and chopped
1. To make the dressing, combine the strawberries, vinegar, champagne, sugar and salt in a blender or food processor. Process until the mixture is well combined and completely smooth. Transfer to an airtight bottle or container and refrigerate until ready to use.
2. To serve, portion baby spinach leaves out on four salad plates. Drizzle with the strawberry champagne vinaigrette. Top with strawberries, chicken, cheese, and walnuts. Serve immediately.
one year ago: lemon-lavendar shortbread
two years ago: spiced chicken with mango salsa
three years ago: A sweet story and my very best chocolate chip cookies.