Seems we just don't have the time to take the pictures and cook the recipes right now, so I've decided to start posting the recipes sans pictures with the hopes of adding pictures in the near future. My quest since Mark came home from the hospital has been for recipes that are low fat and low salt. This salad is both and yummy at the same time. If I weren't keeping it low fat goat cheese would be a nice addition.
Ingredients:
For the dressing:
1 cup fresh strawberries, sliced
3 tbsp white wine vinegar
1 tbsp. sugar
Pinch of salt
For the dressing:
1 cup fresh strawberries, sliced
3 tbsp white wine vinegar
1 tbsp. sugar
Pinch of salt
For the salad:
Baby spinach leaves, rinsed and dried
Sliced almonds, for topping
Sliced fresh strawberries, for topping
Baby spinach leaves, rinsed and dried
Sliced almonds, for topping
Sliced fresh strawberries, for topping
Directions:
In a blender or food processor, combine the strawberries, vinegar, 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.
In a blender or food processor, combine the strawberries, vinegar, 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.
Print Recipe
From Annie's Eats
Print Recipe
From Annie's Eats
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