I think this is my favorite time of the year. School gets out, I spend my days on the beach, and it’s STRAWBERRY time! There is no food that screams SUMMER quite like a perfectly ripe deliciously juicy strawberry (although watermelon does get pretty close). So, here’s a recipe utilizing the deliciousness of a perfect strawberry.
Strawberry Spinach Salad with Candied Walnuts and Homemade Balsamic Vinaigrette
- Local, Organic Spinach
- Local, Organic STRAWBERRIES
- Unrefined Sugar
- Balsamic Vinaigrette (I used this recipe)
- optional: Organic Cheese (I used goat cheese, but use feta for a milder flavor)
Place pan over heat and add sugar. If you like your walnuts browned you should add them at the same time. If not, wait until sugar starts to melt (it happens quickly so keep a watchful eye) and then add walnuts. Move them around in the pan so they are covered in the melted sugar. Take off of heat. Meanwhile, chop strawberries, and place them on top of washed spinach. Place walnuts on top (and cheese if you’re using it). Top with balsamic vinaigrette. If you happen to be taking it for lunch, etc, an easy way to bring dressing without it soaking the salad is by placing it into a small plastic bag in the salad container.