SPINACH SALAD WITH PICKLED STRAWBERRIES AND POPPY SEED DRESSING
Provided by Katie Lee Biegel
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Make the dressing: Put the oil, vinegar, honey, mustard, egg, 1/2 teaspoon salt and 1/4 teaspoon pepper in a blender and blend until smooth. Stir in the poppy seeds. Refrigerate until ready to serve.
- Make the salad: Put the strawberries in a nonreactive heatproof bowl. In a small saucepan over medium heat, combine the vinegar, 1/2 cup water, the bay leaf, sugar, 1 teaspoon salt and 1/4 teaspoon pepper. Bring to a low boil and allow the sugar to dissolve. Pour over the strawberries and let stand about 20 minutes. Remove the bay leaf and drain the strawberries, discarding the liquid.
- In a large salad bowl, combine the spinach, red onion, mushrooms and pickled strawberries. Pour the dressing over the salad, toss well and serve immediately.
PICKLED STRAWBERRY SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 2 cups halved strawberries and 1 sliced shallot with 3 tablespoons sherry vinegar, 2 teaspoons sugar and a pinch of salt; let sit 10 minutes. Remove the berries and shallot with a slotted spoon. Whisk 2 tablespoons olive oil, 1 teaspoon dijon mustard, and salt and pepper into the vinegar mixture. Toss with 6 cups mesclun greens and the berry mixture. Top with hazelnuts and goat cheese.
SALAD WITH PICKLED STRAWBERRIES
Provided by Food Network Kitchen
Number Of Ingredients 0
Steps:
- Dissolve 2 teaspoons sugar and 1 1/2 teaspoons kosher salt in 1 cup hot water. Add 1 cup quartered strawberries, 1/4 cup red wine vinegar and 1 thinly sliced shallot; let sit 10 minutes. Drain, reserving 1 tablespoon liquid. Toss 1 head each torn red leaf and butter lettuce with 2 tablespoons olive oil, the reserved liquid and the berries and shallot; season with salt and pepper. Top with toasted pine nuts.
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