Summer’s on its way! I saw a recipe for a strawberry spinach salad in a Penzey’s catalog years ago. I loved it. It’s the most friendly salad ever. I’ve played with it to make the dressing a little lighter, added grilled orange chicken, and changed the pistachios to candied pecans. It’s perfect with Pellegrino with lime if the kids have talked you into playing outside after dinner, or with a lovely Pinot Grigio if you’re planning to relax.
If you love it, please come back and find me again! Or hit that follow button! 😀
Jen’s Strawberry Spinach Salad with Raspberry Poppyseed Vinaigrette and Grilled Orange Rosemary Chicken
Grilled Orange Rosemary Chicken4 small boneless, skinless chicken breasts
1 orange, zest and juice
¼ cup extra virgin olive oil (I love California olive ranch)
½ shallot, minced (mince the whole thing because you use the other ½ in the dressing)
1 sprig rosemary, chopped
1 teaspoon sugar or stevia
2 teaspoons kosher salt
½ teaspoon pepper
Combine everything and marinate chicken for an hour. Grill until the internal temperature reaches 160°F, about 15-20 minutes total. Tent with foil and rest for 5 minutes. Slice.
Strawberry Spinach Salad
10 oz fresh baby spinach (This is 16 oz, so I’m just using 2/3 of the package)
1 lb strawberries, halved
1/3 cup candied pecans, chopped roughly (I love the ones from Trader Joe’s)
Prepare in a big salad bowl.
2 Tablespoon sugar or stevia
1 Tablespoon poppy seeds
½ shallot, minced
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
2 Tablespoon raspberry vinegar (Colavita brand is cheap and intensely flavored)
¼ cup extra virgin olive oil
½ teaspoon kosher salt
¼ teaspoon pepper
Whisk together and toss with salad. Top with sliced chicken.
Vegetarian? Skip the chicken and add 1/3 cup pistachios
Vegan? Same as the vegetarian but be sure to grab vegan Worcestershire
Want more of Jen’s salads? Nice. Here are links to a few of my faves….