Thursday, June 21, 2012

Spinach Salad

   4 – 6 Servings
4 cups fresh spinach, washed and dried
2 cups strawberries, sliced (or any fruit desired for color)
½ cup red onion, thinly sliced
1 cup fresh mushrooms, sliced
For the Dressing
3 tablespoons balsamic vinegar
2 tablespoons fresh orange juice
1 tablespoon Dijon mustard
½ cup extra-virgin olive oil
1 teaspoon garlic, minced
¼ teaspoon crushed red chili peppers
¼ teaspoon sea salt
¼ teaspoon black pepper

In a salad bowl, toss the spinach, strawberries, onions and mushrooms.
In a blender, combine the dressing ingredients; cover and process until blended.
Serve with salad. Refrigerate any leftover dressing.

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