After a rather tumultuous few weeks, I finally got back in the kitchen this weekend. Surprisingly, I had some good success with the new dishes I tried… and I want to kick the week off here with this delicious salad. The original recipe just called for the spinach, strawberries and walnuts, but goat cheese was an obvious addition. Beware that this dressing does not keep very well, so I’d use it up within the first 2 or 3 days.
Strawberry Spinach Salad with Poppy Seed Vidalia Dressing.
adapted from Washington’s Green Grocer
Toasted walnuts or pecans
¼ cup olive oil
¼ cup champagne vinegar or white wine vinegar
½ minced Vidalia onion
½ teaspoon poppy seeds
¼ cup sugar
salt, to taste
Mix dressing in a mason jar. Combine salad ingredients in a medium bowl, and toss to coat with desired amount of dressing.
I’m so glad berries are back in season,
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