SPINACH SALAD
WITH STRAWBERRIES AND BALSAMIC VINAIGRETTE DRESSING

Bright colorful and great tasting salad. Dressing from the famous Chef Bine's. Serve 4 to 6

SALAD INGREDIENTS
Baby spinach
Romaine lettuce and/or leafy greens
Sliced fresh mushrooms
small tin of mandarin oranges, drained
Sliced Fresh Strawberries
Dried cranberries (optional)
Green onions (optional)
1/4 cup Coarsely chopped unsalted cashews (optional) 50 mL

VINAIGRETTE DRESSING
1/4 cup Balsamic Vinegar 50 mL.
1/4 tsp Salt 1 mL.
1/2 tsp Coarsley ground pepper 2 mL.
1 tbsp Soya sauce 15 mL
2 tsp Honey 10 mL.
1 tsp Dijon mustard 5 mL
2 cloves Garlic, minced 2 cloves
2 tbsp Water 25 mL
1/3 cup tbsp Extra virgin olive oil 75 mL

Be sure to well wash the spinach and spin dry or dry on pat dry on paper towel.

To prepare dressing, in a bowl or blender whisk together all ingredients except olive oil. Add olive oil in a thin stream, whisking until emulsified nicely. Store dressing in the refrigerator. Bring to room temperature before serving.

To avoid limp spinach, add dressing just before serving. Toss with enough dressing to coat.


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