DMD Kitchen: Spinach and Strawberry Salad Recipe

copyright 2015 Kate Brankin. All rights reserved.
The Spinach and Strawberry Salad is perfect for spring and summer entertaining. Not only is it delicious and looks good, but unlike other green salads, it can be prepped in advance. I always serve it for Easter, it's a perfect light start to a large meal.

For the Salad
1lb of organic Strawberries, sliced.
1/2 Red Onion, sliced in half rounds and separated
1 bag of organic Baby Spinach
About 6-8" of English Cucumber, skin removed, sliced into 1/8'' slices

For the Vinaigrette
1/4C White Balsamic Vinegar
3/4C Olive Oil
1T Simple Syrup*
1t Poppy Seeds
Whisk together Vinegar, Simple Syrup, and Poppy Seeds. Slowly whisk in Oil until the vinaigrette comes together. Assemble the salad in a bowl big enough to toss the salad without spilling the spinach all over the counter. Dress and let sit a little before serving. The strawberries and cucumber tend to settle on the bottom, either toss again to bring them to the top or plate individually.

Make ahead: The Strawberries and the Onions can be diced a day ahead and stored in the airtight container in the fridge until ready to use. The vinaigrette can be whisked together and bottled. If it separates, just shake it up vigorously before use. I do not recommend slicing the cucumber ahead because it will release water.

*Simple Syrup: equal parts of sugar and water, bring to a boil while stirring continuously until sugar is dissolved. Cool completely. Can be stored in the fridge in a glass container for several months.