For written instructions, see the original post: Spinach-Walnut-Strawberry Salad
Begin with baby spinach leaves (proportions are up to you, or you can use my suggestions in the recipe archive — I think it’s easier and more fun just to freestyle it!). Place them in a serving bowl.
Add some chopped walnuts. You can toast these beforehand, if you like.
Slice some fresh strawberries or other colorful fruit and add them to the salad.
And chop up some scallions and add these as well. The scallions provide a nice touch of unexpected flavor in this salad.
Instead of a dressing, I like to add some brown rice vinegar to taste, along with sea salt and freshly ground black pepper.
Serve immediately and enjoy!
Note: this piece first appeared as the June 2006 ClarkWellness.net Recipe of the Month.
Serves 4
This classic salad combination is simplified here with brown rice vinegar in place of a heavier dressing. Use any fresh berries you like — I think ripe, red strawberries provide a beautiful contrast to the green spinach.
2/3 cup walnuts, toasted if desired and roughly chopped
6 cups baby spinach leaves, washed and dried
1 cup sliced fresh strawberries
3 green onions, sliced
sea salt and freshly ground black pepper to taste
brown rice vinegar to taste
Combine the walnuts, spinach, strawberries, and green onions in a large serving bowl and toss gently. Sprinkle with sea salt, freshly ground black pepper, and brown rice vinegar to taste. Serve immediately and enjoy!
