Strawberry Spinach Salad with Soy Worcestershire Dressing

Printable Version (Recipe Only)

Since we have a surplus of spinach from the garden and just enough strawberries, I think I'll make some of this salad to enjoy with whatever we're having for dinner.



It's a kid favorite in our house as well as a crowd pleaser for picnics, BBQs and potlucks for the great mashup of fruit, veg, and sweet savory tangy dressing.

Unrelated, I read this quote a while back that said something to the effect of focusing on what you want to do rather than what you want to be. I think that simple distinction is having a profoundly positive effect on my ability to be present and living within the moment.

Just thought I'd share that with anyone else who might benefit. :)


Strawberry Spinach Salad With Soy Worcestershire Dressing
Serves 4 to 6
Time: 15 to 20 minutes
Printable Version

Here in California, we get strawberries pretty much year round, though they tend to be better in Spring. If it's not strawberry season where you live, a mildly tart apple or firm pear cut into small chunks or thin slices are both great substitutes.

- a roughly 12 oz. bag of spinach for salad
- 6 strawberries, hulled and cut into quarters or sixths, depending on their size
- 1/4 red or white onion cut into very thin slices
- optional: cubed avocado and toasted almonds, walnuts or pecans

FOR THE DRESSING:

- 1/4 cup light soy sauce
- 2 Tablespoons Worcestershire sauce
- 2 Tablespoons distilled white vinegar
- 3 to 3.5 Tablespoons sugar, depending on how sweet you like the dressing. Honey and agave nectar are easy substitutes for the sugar if you prefer.
- 2 Tablespoons minced shallot or onion if you don't have shallot
- 1 Tablespoon water
- 1/2 teaspoon black pepper
- 2.5 to 3 Tablespoons vegetable or olive oil

1) Combine all dressing ingredients except oil in a bowl and stir or whisk until all sugar is completely dissolved.

2) Taste and adjust seasoning before whisking in oil. If too salty (different soy sauce brands vary in saltiness), try adding a teaspoon of water. Too sweet? Try adding just a dash more soy and Worcestershire. As a general rule, I adjust seasoning before adding the oil because the oil coats the tongue and makes it hard to taste the underlying flavors.

3) Whisk in oil.

Arrange salad veg on platter and serve dressing on the side. If you're planning to dress the salad before serving, as spinach wilts easily, do so immediately before serving.

Enjoy. :)

shinae

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