Serves6
- Active time:30 min
- Start to finish:1 1/4 hr
July 2007
Spinach and strawberry salad had its moment in the ’80s, but this version will surprise you with its refinement. The salad is not sweet, just aromatic—and coming across fresh berries every now and then provides bursts of fruitiness. The pecans are simply toasted, but once they’re coated with vinaigrette, you’d swear they were candied. Raspberries would work well here, too.
-
2 1/2
tablespoons
strawberry vinegar
-
3
tablespoons
olive oil
-
5
oz
baby spinach (8 cups)
-
1/2
lb
strawberries, cut lengthwise into thick slices (1 1/2 cups)
-
1/2
cup
pecan halves (3 1/2 ounces), toasted (see Tips) and cooled
-
Whisk together vinegar, a rounded 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl, then add oil in a slow stream, whisking well. Put spinach, strawberries, and pecans in a large bowl and toss with just enough vinaigrette to lightly coat.
