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Louisiana Strawberry Spinach Salad with Strawberry Balsamic Dressing
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.
Prep Time
15 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 4
Calories: 387 kcal
Course:
Salad
Cuisine:
American
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
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!
Cup of Yum
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
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
% 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.