Strawberry Spinach Salad
For the dressing:
1 cup fresh strawberries, sliced
2½ tbsp. apple cider vinegar
1½ tbsp. champagne*
1 tbsp. sugar
Pinch of salt
For the salad:
Baby spinach leaves, rinsed and dried
Sliced almonds, for topping
Sliced fresh strawberries, for topping
*I like to buy mini bottles of champagne for cooking, rather than have to open a whole bottle for a couple tablespoons. In a pinch I have also used white wine and the dressing still tastes great. Another option is to skip the separate vinegar and champagne, and instead use champagne vinegar (about 3 tbsp.)
In a blender or food processor, combine the strawberries, vinegar, champagne, sugar and salt. Process until the mixture is well combined and completely smooth. Transfer to an airtight bottle or container and refrigerate until ready to use.
To serve, portion baby spinach leaves out on salad plates. Drizzle with the strawberry champagne vinaigrette. Top with sliced almonds and strawberries. Serve immediately.
Printed from Annie’s Eats