Obviously this is about that tasty vinaigrette and the nature of the fixings you are utilizing to make it. Everything hummed up in your smaller than expected nourishment processor or blender until smooth. You can serve it simply like this, as a side dish or heap up some container singed fresh tofu on top to make a supper of things.
I had recently the ideal strawberry fit to be picked the previous morning, however by one way or another word got out about that and one of our miscreant squirrels grabbed an early breakfast. Can't accuse him, right ?
You may realize that I'm inclined toward pecans: toasted, sugar coated, crude, I'm a pecan young lady. Nonetheless, you can adjust this formula with your preferred nuts, walnuts or even fragmented almonds would be decent. In the event that attempting to maintain a strategic distance from nuts simply use sunflowers seeds, hemp or toasted pepitas.
- 1/2 lb baby spinach
- 1 cup strawberries - sliced
- 1 cup walnuts - toasted or glazed
- Strawberry Lemon Poppyseed Dressing
- 8 strawberries
- 3 tbsp extra virgin olive oil
- 1 lemon - juiced
- 3 tbsp maple syrup / coconut nectar (or to taste)
- 2 tsp poppy seeds
- 1 tsp vanilla extract
- 1 pinch sea salt + more to taste
- Add all of the salad dressing ingredients but the poppyseeds to the bowl of a food processor or blender and puree until smooth. Taste and add more lemon and maple syrup / coconut nectar to taste. ( You can add a splash of water If you like to thin it out). Stir in the poppy seeds at this point.
- Add the spinach and sliced strawberries to a large salad bowl. Pour the dressing over the top and toss to coat well. Sprinkle with the walnuts and serve promptly.
- WFPB Oil-Free Dressing:
- Simply replace the EVOO in the recipe with equal parts of water, white balsamic vinegar reduction, 1/2 banana or 1/4 cup apple sauce. Blend with the rest of the dressing ingredients and pour over the salad.
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