Spinach Berry Salad with Strawberry Cranberry dressing
Ingredients
- 1 bag of spinach or arugula 10-ounce
- 2 cups sliced strawberries
- 1/2 cup candied pecans or pecan halves
- 3 tablespoons minced red onion
- 2 ounces feta or goat cheese crumbles
- 3 strips of fried bacon chopped (optional)
- 1 small cucumber peeled and chopped
- Dressing:
- cup ½boiling water
- 1/4 cup dried cranberries
- 1 cup sliced strawberries
- 3 tablespoons sugar
- 3 tablespoons extra virgin olive oil
- 1 tablespoon ketchup
- Half a medium garlic clove
- 1/2 teaspoon Dijon mustard
- 2 tablespoons balsamic vinegar
- Pinch of salt and pepper
Servings:
Instructions
- Place dried cranberries in boiling water and set aside for 5 minutes. When the cranberries have plumped up, remove them with a spoon and place in a food processor with 3 tablespoons of the water
- . Place all the remaining salad dressing ingredients in the food processor and process until smooth. Refrigerate leftovers.
- You may need to add more sugar if the strawberries are not very sweet, so taste and adjust at the end.
- To assemble the salad, empty a bag of spinach in a large bowl. Top with strawberries, pecans, onions, cheese, bacon and cucumber. Serve with dressing on the side as this dressing is thick; if it’s applied to the whole salad, you’ll have to toss leftovers because they will become soggy.
Recipe Credits:
Juliana Goodwin
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