This salad recipe from Whole Foods is the perfect compliment to an Easter ham. I’m serving it holiday, minus the nuts because my son Jake has an allergy. Spring is when baby spinach is in season so chances are good you can buy it fresh locally. I recommend replacing almonds for pine nuts, but it’s really a matter of taste. For those that do not like goat cheese, Ricotta Salata is a great alternative – it crumbles in a similar fashion but is not as creamy. Spinach greens stand up to dressing well and do not get soggy as quickly as other more delicate greens to this salad is a great option for a buffet. When serving a crowd and trying to manage getting a holiday dinner out on the table hot, this is a real plus because you can do it a bit ahead of time!
Spinach and Strawberry Salad – all credit to Whole Foods
- 1/2 shallot, finely chopped
- 2 tablespoons raspberry vinegar
- 1/4 cup olive oil
- 6 ounces baby spinach
- 5 strawberries, thinly sliced
- 1/3 cup sliced almonds, toasted
- 2 ounces goat cheese, crumbled
- Combine the shallots and vinegar in a small bowl. Slowly add the oil to the mixture while continuously whisking. Set dressing aside.
- Put spinach, strawberries, almonds and goat cheese into a large bowl and gently toss to combine. Add dressing to taste and toss once more. Serve immediately.
* I would offer fresh cracked pepper and salt for guests to season to their liking.
This recipe and many others are available on the Whole Foods Site>