Spinach and Strawberry Salad

After the baked deliciousness of yesterday, today I’ve got a healthy savory way to use up fresh strawberries. Feel free to customize this recipe based on what you have on hand and what you enjoy. I actually really like to add some crumbled goat cheese to this salad, but didn’t have any on hand the other day when I took the pictures…

As with all salad recipes, the quantities listed below are just what I used the other day when I was measuring the ingredients out. Usually, I just throw a bunch of things together in a bowl and call it a day.

Two Years Ago: Goat Cheese and Spinach Turkey Burgers

Check out my entire week of Strawberry recipes here.

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Spinach and Strawberry Salad

Yield: 2-4

Ingredients:

1 bundle asparagus
1 Tbsp olive oil
salt and pepper to taste
6 oz baby spinach
1 cup strawberries, hulled and quartered
1/4 cup chopped nuts
1 oz crumbled goat cheese
1 Tbsp olive oil
2 Tbsp balsamic vinegar

Directions:

Preheat oven to 400. Line a baking sheet with aluminum foil to avoid a mess. Drizzle 1 Tbsp olive oil over asparagus. Use your hand to stir it up so all the asparagus gets coated. Sprinkle with salt and pepper. Roast in oven for 15 minutes, stirring once in the middle.

Allow asparagus to cool to room temperature and slice into ~2" pieces.

Mix the vinegar and 1 Tbsp of olive oil. Add the nuts, strawberries, and asparagus. Toss to coat and add the spinach. Sprinkle cheese on salad just before serving.

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7 Responses to “Two Potato Chowder”

  1. #
    1
    Jen — February 17, 2010 at 3:11 pm

    Oh can’t wait to try this. Thanks for the recipe.

  2. #
    2
    oneordinaryday — February 17, 2010 at 11:51 pm

    I like the idea of adding sweet potatoes! It looks very comforting and hearty for a cold winter day.

    I’m passing a blog award onto you. Please check out my post. : )

    ~Michelle

  3. #
    3
    Joanne — February 18, 2010 at 12:50 am

    I love that this chowder has sweet potatoes in it! That alone ramps it up to a need-to-try-immediately status.

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    4
    Catherine — February 18, 2010 at 2:48 pm

    I made it last night! I didn’t have chicken stock, so I used beef stock – still good. The dash of cayenne is great and I loved that it has sweet potatoes! Brought the leftovers for lunch today 🙂 Yummy!

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    5
    nutmegnanny — February 19, 2010 at 1:56 pm

    I have never had potato soup with sweet potatoes. It looks awesome! The bacon and cheese on top is definitely a necessity 🙂

  6. #
    6
    Nancy — March 5, 2010 at 1:54 pm

    Great chowder. I loved the creaminess of it. I added chopped carrots to it, they were a nice addition. I served it vegetarian style, without the bacon on top, and it was still yummy.n

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    7
    Kel — March 7, 2010 at 1:14 am

    I made this for dinner tonight. The sweet potato is a great addition!

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