Seasonal recipe: Strawberry and Spinach Salad

This recipe for Strawberry and Spinach Salad with Sesame Vinaigrette is adapted from the FreshFarm Markets website. It is just one of many recipes that was prepared and devoured at schools around the city for  Strawberries and Salad Greens Day (May 20, 2015) — an annual event put on by DC’s Dept of Education that encourages kids to eat more fresh, local fruits and veggies. This recipe appeared in the June 2015 SFDC newsletter.

 

(Though we are SLOW Food, this salad is actually a snap to prepare.) Serves 4.

Ingredients

  • 1/4 cup sesame seeds
  • 2 Tablespoons honey
  • 2 Tablespoons sherry vinegar
  • 2 Tablespoons extra-virgin olive oil
  • 1 Tablespoon shallots, minced
  • 1 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 pint fresh strawberries, preferably organic
  • 8 cups fresh spinach, well washed and dried
  • 2 ounces arugula, optional

Directions

Heat a small skillet over low heat, add the sesame seeds and toast them for about two minutes, or just until they begin to brown. (Be careful not to burn them.) Set aside.

In a small bowl whisk the honey, vinegar, olive oil, shallot, paprika, salt and pepper. Add the sesame seeds and whisk until all are combined.

Wash the strawberries only just before making this salad. After washing, hull the strawberries and slice each strawberry into about 4 or 5 slices. Set aside.

Place the spinach and optional arugula in a large bowl and toss the dressing with the greens, ensuring all their leaves are well coated.

Place a mound of this salad on each of 4 salad plates and garnish with the sliced strawberries. Enjoy immediately. (Like we had to tell you that last bit….)

We try to feature a delicious new recipe in each newsletter. If you would like to have one shared with the SFDC community, please send it to  info@slowfooddc.org and we’ll see what we can do.

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