Friday, March 11, 2011

Spinach Salad with Honey Vinaigrette

Photo source
This is a recipe for one serving of a very colorful and flavorful salad.  You can vary the ingredients to meet your own tastes and preferences or for seasonal availability of fresh produce.  And, of course, you can increase the amount of the ingredients for additional servings.

Cleo, Food Bank volunteer

  • A couple handfuls of baby spinach
  • 1 1/2 roasted golden beets, chopped (click here for recipe)
  • 1 orange, segmented
  • 5 strawberries, hulled and sliced
  • 10 raspberries, halved
  • 1 tablespoon toasted sliced almonds
  • Shavings of your favorite cheese
  • Honey vinaigrette (see recipe below)

Place baby spinach on a dinner plate.
Top with roasted beets and orange segments.
Arrange strawberry slices on top of oranges and beets.
Sprinkle on raspberry halves.
Toss toasted almonds over the salad.
Decorate with cheese shavings.
Drizzle with dressing.
Dig in!

Honey Vinaigrette

  •  1 cup extra virgin olive oil
  • 1/3 champagne or rice vinegar
  • 3 tablespoons honey

Pour vinegar and honey into a food processor bowl.  Start the food processor and slowly add oil while processor is running.
The dressing can be stored in the refrigerator for up to 1 month.

Recipe source

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