Spinach Strawberry Salad with Pomegranate Viniagrette
The recipe comes with intricate instructions on packing individual portions of the spinach and red onion mixture into one bag, then packing individual servings of the dressing in another bag, the strawberries and almonds in yet another bag… I say just divide everything up and pack it in individual rubbermaid containers. They’re reuseable and way better for the environment than wasting all those plastic bags.
The dressing is awesome. It has pomegranate juice, toasted sesame oil, cider vinegar, olive oil, and red pepper flakes. It all melds together nicely and you can taste each individual ingredient in every bite.
My version of the recipe (a little less sugar, olive oil instead of vegetable oil…). In the spirit of the cookbook, use as many organic ingredients as you can:
Spinach and Strawberry Salad with Pomegranate Vinaigrette
Makes 5 two-cup servings
1/3 cup pomegranate or pomegranate-cherry juice
2 T toasted sesame oil
2 T olive oil
3 T cider vinegar
2 T sugar
Large pinch of red pepper flakes
Pinch of salt
1 bag (9 oz.) spinach leaves
1/2 c red onion, thinly-sliced
2 c strawberries, sliced
2 – 4 oz. slivered almonds
Combine dressing ingredients in a jar, secure lid, and shake vigorously until well-blended. If you’re having a salad right this minute, toss a little of everything together and dig in.
If you’re doing the take-along thing, divide everything by five. Toss spinach, onions, strawberries, and almonds into large plastic containers. Pour equal portions of dressing in small plastic containers.