Spa Salad with Almond Vinaigrette

Spa Salad with Almond Vinaigrette
Prep time
Total time
Patsy Kreitman of Paper Palate wrote a wonderful review on A Century of Flavors, a cookbook from a family-run producer of pure extracts. It includes the following delicious and dairy-free recipe …
Serves: 2 servings
Spa Salad
  • 10 ounces baby spinach leaves torn into bite-size pieces
  • ½ red onion, thinly sliced
  • 1 cup strawberries, thinly sliced
  • ½ cup sliced almonds
Almond Vinaigrette
  • 2 teaspoons Dijon mustard
  • 2 teaspoons pure maple syrup
  • 1 teaspoon [Nielson-Massey] Madagascar Bourbon Pure Vanilla Extract
  • ¼ teaspoon [Nielsen-Massey] Pure Almond Extract
  • ¼ teaspoon salt
  • ⅛ teaspoon white pepper
  • ½ cup canola oil
  • ¼ cup natural rice vinegar
  1. Whisk the Dijon mustard, syrup, vanilla extract, almond extract, salt and pepper in a bowl . Add the canola oil in a fine stream, whisking constantly until incorporated. This will emulsify your salad dressing and it will not separate. Add the vinegar slowly, whisking constantly.
  2. Toss the spinach, onion, 1 cup of strawberries and ½ cup almonds gently in a large bowl. Pour the vinaigrette over the salad and toss to combine. Garnish with additional strawberries and almonds.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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