This flavorful salad is a unique mix of sweet and savory that deliciously highlights fresh ingredients of spring an summer.
Author: Nielsen-Massey Vanilla
Recipe type: Salad
Cuisine: American
Serves: 4 salads + ¾ cup vinaigrette
Ingredients
Almond Vinaigrette
2 teaspoons Dijon mustard
2 teaspoons pure maple syrup
1 teaspoon vanilla extract
¼ teaspoon pure almond extract
¼ teaspoon salt
⅛ teaspoon white pepper
½ cup non-GMO canola oil (see post above for options)
¼ cup natural rice vinegar
Strawberry Spinach Salad
10 ounces baby spinach leaves torn into bite-size pieces
1 cup strawberries, thinly sliced, plus additional for garnish
½ red onion, thinly sliced
½ cup sliced almonds, plus additional for garnish
Instructions
In a medium bowl, whisk together the mustard, maple syrup, vanilla extract, almond extract, salt, and pepper until smooth. Add the oil in a fine stream, whisking constantly until incorporated. This will help to emulsify your salad dressing. Add the vinegar slowly, whisking constantly.
Put the spinach, strawberries, onion, and almond in a large bowl and gently toss to combine.
Pour the vinaigrette, as needed, over the salad and toss to coat.