Spinach and Strawberry Salad | PCC Natural Markets

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Spinach and Strawberry Salad

Serves: 4

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Spinach and strawberries, which happen to come into the market at about the same time, taste fantastic together.


For the vinaigrette

For the salad

  • 4 to 5 ounces young spinach leaves, washed and spun dry Add to list
  • 1/2 pint ripe sweet strawberries, washed and cut in half Add to list
  • Sea salt and freshly ground black pepper to taste Add to list
  • 1 ounce Parmigiano Reggiano cheese Add to list

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free


Make the vinaigrette in a large salad bowl. Whisk the balsamic vinegar with the olive oil, garlic, salt and pepper. Toss in the spinach leaves, using tongs or clean hands to roll the leaves until they are lightly coated with the balsamic vinaigrette.

Distribute salad evenly between 4 plates and place the split strawberries evenly over the salads. Sprinkle with a little extra salt and pepper. With a vegetable peeler, cut wide curls from the Parmesan cheese, allowing the curls to fall on top of each salad.

Recipe by Jennifer Adler, former PCC Cooks instructor

Source: Recipe featured in PCC Cooks Kids Cooking Camps.

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