Strawberry Spinach Salad with Raspberry Balsamic Vinaigrette
 
 
a colorful and festive salad fit for all occasions and celebrations. 
makes 8 servings 
 
 
raspberry balsamic vinaigrette: 
 
1/4 cup  balsamic vinegar (di modena)
2 Tbsp  water
1 envelope  (0.7 ounce) good seasons italian dressing mix
1/2 cup  canola oil
1/4 cup  smuckers raspberry syrup
 
strawberry spinach salad: 
 
10 oz.  baby spinach leaves, washed and dried
16 oz.  strawberries, sliced in half (green crown removed)
2 cup  roasted walnuts (see note below)
 
prepare raspberry balsamic vinaigrette by mixing first 5 ingredients 
together; then chill. 
 
transfer spinach to a large salad bowl. add sliced strawberries and 
roasted walnuts. toss with chilled dressing and serve. 
 
presentation: 
reserve some of the sliced strawberries to place on top after tossing 
your salad, and watch the fans go wild. (ok, they may not go wild, but 
youll definitely have fans!) 
 
variations: 
if you cant find the raspberry syrup, use raspberry jam diluted (3:1) 
with water to create a syrup. you may need to warm the jam for 30 
seconds in the microwave so that it dissolves more easily. 
 
tips: 
make sure your walnuts are fresh. (taste them before adding to your 
salad.) dry your spinach well, or the dressing wont adhere to the 
leaves and your salad will taste watery. 
 
note: 
roasting adds tremendous flavor to nuts and seeds, but vigilance and 
good-timing are required to avoid burning. for whole or chopped nuts 
(pecans, walnuts, etc.), preheat oven to 350f and place nuts onto 
cookie sheet. bake for 5 to 8 minutes, or until nuts are golden and 
aromatic (trust your nose). 
 
difficulty: 1 
time: 3 minutes; total time: 5 minutes. 
entertaining: fantastic. 
 
personal chef brian koning www.personalchefmarketing.com 
chef2chef recipe club member forum: http://forums.chef2chef.net 
archive: at: http://chef2chef.net/news/club/ 
 
-- 
(ID: 6245) Mirror: rec.food.recipes: Sat, Sep 11, 2004


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