Spinach & Berries Salad with Strawberry, Orange & Ginger Vinaigrette

If it has berries, we'll eat! That's pretty much the mantra around here and I'm squeezing it for all it's worth this summer.

Besides the fact that these summer delights are loaded with antioxidants and low on the glycemic chart (don't you just love it when I talk health dirty) they taste so darn  juicy and delicious that I'm adding them to everything.

What I also love about it is that once I add these lovelies to a salad, they add that chunk of sweetness into every bite so even something as mundane as a spinach salad springs to life - think Singing in the Rain! yup the one with Gene Kelly and Debbie Reynolds.

But today I am even more pleased with myself because the stuff I threw together in the blender to make the dressing was so delicious that I kept thinking - we're having our salad with a smoothie!

Seriously ~ give this a go this summer (before the berries disappear). It won't disappoint!

So, first for the Vinaigrette dressing (so it chills nicely) while we prepare the salad ~

Vinaigrette  - Orange, honey, fresh ripe or slightly over ripe strawberries, lemon, fresh ginger root & olive oil.

 

Strawberries - Cut off the top leaves and woody top. Wash and place in a mini-blender.

 

Ginger root - Peel and place in the mini-blender with the strawberries

Orange -  Freshly squeeze the orange. Pour the juice  into a sieve placed over the mini blender to capture the seeds. I just used my hands to squeeze the juice out or you can use one of the manual citrus  juicers.

 

Lemon - Zest the skin. Allow me to brag a little - I am using my new Microplane zester and let me tell you, it makes my old one look like a relic. You know what impressed me the most? No pith! And I didn't have to even try...Seriously, if you're going to buy a zester, buy this one!

 

To the mini-blender, add the lemon zest. Also add the honey & the olive oil.

Pulverize for a few minutes till completely blended. Taste and adjust seasonings.

Cook's Note - Make sure you give the dressing another whirl in the blender if you add anything like some more honey.

 

Strain the dressing through a sieve into a clean bowl. Be aggressive and really work the pulp in the sieve with your clean fingers so you get all of the goodness out of the pulp into the bowl.

Chill in the refrigerator till ready to use.

Salad - The main ingredients for the salad are baby spinach leaves (triple washed), ripe strawberries, black berries and blue berries. Also whole pecans.

  

Strawberries - Cut off the top leaves and woody top. Wash and place in a mini-blender. Cut each strawberry into 3 slices. Set aside.

Berries - Wash all the berries and dry with a paper towel. Set aside.

 

Place the pre-washed (and spun dry, if home washed) baby spinach leaves into a large salad bowl.

Add the sliced strawberries.

 

Add the black berries, blueberries and pecans. Toss to mix.

Just before serving, add half the dressing and toss. Serve the remaining dressing at the table on the side. Toss so the salad is thoroughly coated with the dressing.

There you have it! A delicious spinach and berry salad. Super refreshing and delicious. The berries and the spinach are a match made in heaven. The Vinaigrette  with its smooth sweet and citrusy flavors brings out the best in the ingredients.

 

 

 

Recipe for  

Spinach & Berries Salad with Strawberry, Orange & Ginger Vinaigrette

Preparation time - 20 minutes

Serves 4

Shopping list

Salad-

6 cups baby spinach (pre-triple washed)

fresh ripe strawberries (to yield 2 cups sliced)

1 cup black berries

1 cup blueberries

1/2 cup whole pecans

Vinaigrette Dressing -

5 medium-large ripe, slightly overripe strawberries

1 lemon, zest only

1/4 cup olive oil

1 orange, juice only

2 tbs honey

1/2" piece fresh ginger root

Preparation

Vinaigrette Dressing-

Strawberries - Cut off the top leaves and woody top. Wash and place in a mini-blender.

Ginger root - Peel and place in the mini-blender with the strawberries

Orange -  Freshly squeeze the orange. Pour the juice  into a sieve placed over the mini blender to capture the seeds. I just used my hands to squeeze the juice out or you can use one of the manual citrus  juicers.

Lemon - Zest the skin. Allow me to brag a little - I am using my new Microplane zester and let me tell you, it makes my old one look like a relic. You know what impressed me the most? No pith! And I didn't have to even try...Seriously, if you're going to buy a zester, buy this one!

To the mini-blender, add the lemon zest. Also add the honey & the olive oil.

Pulverize for a few minutes till completely blended. Taste and adjust seasonings.

Cook's Note - Make sure you give the dressing another whirl in the blender if you add anything like some more honey.

Strain the dressing through a sieve into a clean bowl. Be aggressive and really work the pulp in the sieve with your clean fingers so you get all of the goodness out of the pulp into the bowl.

Chill in the refrigerator till ready to use.

Salad -

Strawberries - Cut off the top leaves and woody top. Wash and place in a mini-blender. Cut each strawberry into 3 slices. Set aside.

Berries - Wash all the berries and dry with a paper towel. Set aside.

Method-

Place the pre-washed (and spun dry, if home washed) baby spinach leaves into a large salad bowl.

Add the sliced strawberries.

Add the black berries, blueberries and pecans. Toss to mix.

Just before serving, add half the dressing and toss. Serve the remaining dressing at the table on the side. Toss so the salad is thoroughly coated with the dressing. If you pour it in advance, it will cause the salad greens to wilt.

Serve immediately

Enjoy!