Strawberry Spinach Salad

Difficulty:
1/5

Ease of Preparation: Easy
Yield: 4 servings

Ingredients:

½ cup (120 ml) walnut pieces

1 tablespoon (15 ml) butter

2 tablespoons (30 ml) sugar

¾ pound (340 g) strawberries

8 ounces (226 g) baby spinach

1/3 cup (80 ml) olive oil

1/4 cup (60 ml) red wine vinegar

2 tablespoons (30 ml) brown sugar

¼ teaspoon (1 ml) salt

 

Method:

Add walnut pieces, butter, and sugar to a nonstick skillet over medium heat, then fry for 5 minutes, stirring frequently, until candied, but not burnt. Remove to a plate or a sheet of parchment paper, then separate any clumps of nuts while still warm.

Cut tops off strawberries, and slice. Add strawberries, spinach, and candied walnuts to a large salad bowl.

In a small bowl, whisk together olive oil, vinegar, brown sugar, and salt, then pour over salad ingredients, and toss to coat.