Louisiana Strawberry Spinach Salad with Strawberry Balsamic Dressing
User Reviews
4.9
21 reviews
Excellent
Louisiana Strawberry Spinach Salad with Strawberry Balsamic Dressing
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This is a fabulous salad - especially for special occasions! It's a surprising combination of ingredients that works brilliantly together. The Dressing is especially beautiful! This is a recipe by Chef Varnedoe of Baton Rouge’s Restaurant IPO (now closed :( ), via Around Anna's Table.
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Ingredients
Strawberry Balsamic Dressing (makes ~1 3/4 cups)
- 250 g / 8 oz fresh strawberries , tops cut off
- 3/4 cups balsamic vinegar
- 1/4 cup olive oil
- 4 tbsp brown sugar , packed (light brown)
- 2 tbsp strawberry jam or preserves
- 1/2 tsp salt
Candied pecans:
- 1 cup pecans (mostly whole, can chop some)
- 2 tbsp brown sugar (any)
- 2 tbsp / 30 g butter
Salad
- 4 cups baby spinach , packed
- 16 (250 g / 8 oz) large strawberries , sliced
- 75 - 100 g / 2 - 3.5 oz blue cheese , crumbled (to taste)
- salt and pepper
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Instructions
- Whizz Dressing ingredients in a food processor or blender. Strain if desired (to remove little strawberry seeds). Keep for up to 2 weeks in the fridge.
- Pecans: Line a tray with parchment / baking paper. Melt butter in a medium saucepan over medium heat. Add pecans, toss to coat. Add sugar and stir for 5 minutes. The sugar will melt and coat the pecans. Pour onto tray, spread out, allow to cool - it will harden.
- To serve, place the spinach and half the strawberries in a bowl and drizzle over a bit of Dressing. Toss gently, then transfer to a serving bowl. Top with remaining strawberries, then drizzle with more Dressing. Crumble over blue cheese and scatter with pecans. Serve immediately, with remaining Dressing on the side!
Notes
- Adapted from a recipe by Chef Varnedoe of Baton Rouge’s Restaurant IPO (now closed :( ) which was published in Louisiana Kitchen & Culture magazine, found via Around Anna's Table.
- Recipe makes more dressing that you need, but I find it harder to make less in a food processor. You could half the recipe if you have a small food processor. It keeps well for 2 weeks in the refrigerator.
- Nutrition per serving, assuming 1/2 the dressing is used.
Nutrition Information
Show Details
Serving
252g
Calories
387cal
(19%)
Carbohydrates
26.8g
(9%)
Protein
8.1g
(16%)
Fat
28.8g
(44%)
Saturated Fat
7.9g
(40%)
Cholesterol
23mg
(8%)
Sodium
621mg
(26%)
Potassium
517mg
(15%)
Fiber
5g
(20%)
Sugar
15.3g
(31%)
Vitamin A
3100IU
(62%)
Vitamin C
101.5mg
(113%)
Calcium
180mg
(18%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 387 kcal
% Daily Value*
| Serving | 252g | |
| Calories | 387cal | 19% |
| Carbohydrates | 26.8g | 9% |
| Protein | 8.1g | 16% |
| Fat | 28.8g | 44% |
| Saturated Fat | 7.9g | 40% |
| Cholesterol | 23mg | 8% |
| Sodium | 621mg | 26% |
| Potassium | 517mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 15.3g | 31% |
| Vitamin A | 3100IU | 62% |
| Vitamin C | 101.5mg | 113% |
| Calcium | 180mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
21 reviews
Excellent
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