Strawberry Spa Salad with Almond Vinaigrette
Prep time
Total time
This recipe was shared with us by Patsy Kreitman of Paper Palate when she wrote a review on A Century of Flavors. The recipe is originally from that cookbook, and was reprinted with permissions.
Serves: 2 servings
Almond Vinaigrette
  • 2 teaspoons Dijon mustard
  • 2 teaspoons pure maple syrup
  • 1 teaspoon Madagascar bourbon vanilla extract
  • ¼ teaspoon pure almond extract
  • ¼ teaspoon salt
  • ⅛ teaspoon white pepper
  • ½ cup non-GMO canola oil (can sub almond oil or your favorite oil for dressing)
  • ¼ cup natural rice vinegar
Strawberry Spa 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
  1. 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.
  2. Put the spinach, strawberries, onion, and almond in a large bowl and gently toss to combine.
  3. Pour the vinaigrette over the salad and toss to coat.
  4. Garnish with additional strawberries and almonds.
Recipe by Go Dairy Free at