Recipe developed and contributed by Maureen Gualtieri
Strawberries are starting to cascade into Ontario markets, and I’m emotionally and spiritually so ready for them. While indulging in my favourite sweet applications (like strawberry rhubarb pie, or iced matcha lattes with homemade strawberry syrup), I also love tossing these jewels into savoury recipes with wild abandon! This month’s recipe updates a classic salad with as many strawberries as can fit in it. Not only do they appear as a garnish, but as part of a tangy-sweet dressing that also features DFC’s Wasabi mustard. Keep the local berry party going this summer with raspberries or blackberries, and enjoy this patio-worthy side all growing season long!
Spinach Strawberry and Feta Salad
(Yield: 4 side servings )
for salad:
1 pkg (142 g) fresh baby spinach
1.5 c (200 g) sliced strawberries
1/3 c (100 g) crumbled feta cheese
1/2 c (45 g) sliced natural almonds
for dressing
1/4 c (60 ml) balsamic vinegar
1/4 c (60 ml) red wine vinegar
1/4 c (60 ml) good olive oil
1/2 c (75 g) sliced strawberries
1 tbsp (15 ml) DFC’s Wasabi mustard
orange zest, to taste
freshly cracked black pepper (lots!) to taste
salt, to taste
Rinse your baby spinach and dry as much as possible.
In the pitcher of your blender, whiz all the dressing ingredients together until completely emulsified, up to one minute. Taste and adjust seasoning.
Tip your rinsed spinach into a big serving bowl. Top with a generous drizzle of dressing, to taste. Arrange crumbled feta, strawberry slices, and sliced almonds over top, and drizzle on more dressing! Take the serving bowl to the table to present to your guests (or your hungry self), then toss just before serving. Enjoy your salad on its own, or next to your favourite grilled protein at your next barbecue!
