Thursday, July 16, 2009

Recipe for Strawberry Spinach Salad with Almonds and Dill

Strawberry Spinach Salad with Almonds and DillOne of the fun things about blogging that I never expected is that people who are faithful readers quite often send me recipes to try. Unfortunately, I have such a huge backlog in my own "recipes to try" folder that I often file them away and forget, but once in a while a recipe really strikes me. It was a nice coincidence that I had just noticed my dill really needed trimming when a reader named Robin Oliver send me this recipe for Strawberry Spinach Salad that included dill! I was intrigued with the idea of dill in a salad with spinach, and I also loved the sound of the slightly-sweet dressing that had a touch of dry mustard and onion powder. Robin told me she loved the salad, and absolutely, so did I! Thanks Robin, for a recipe that's a definite keeper.

Combine dressing ingredients, and let them come hang out together a bit before you start prepping ingredients. For this salad, trim a generous amount of dill, wash, and dry. I use the salad spinner to wash herbs.

After the dill is washed and dried, cut the thin stems away from these thicker stem pieces, and discard these thicker pieces of stem.

Finely chop the dill, then toss with baby spinach, chopped green onions, and almonds. (The recipe called for slivered almonds, which I think would be best. However I didn't have any, so I just chopped some almonds with a big knife.)

Then whisk dressing ingredients together again to be sure they are well mixed, and toss the salad ingredients with desired amount of dressing. (You will not need all the dressing; save in refrigerator for another salad.)

Since I was adding the strawberries to the top of the salad, I also used some dressing to moisten them slightly before I spooned them over each serving of salad. Serve immediately and wait for raves from your family or guests!


Strawberry Spinach Salad
(Makes 4 -6 servings, recipe slightly adapted from a recipe sent to me by Robin Oliver. Robin got it from a pot-luck where she asked the host for the recipe.)

Ingredients:
(Note: Robin's recipe called for 2 lbs. baby spinach. I cut it down to 1 lb. spinach, since that's the size I see most often in the store. I did not decrease the dressing ingredients, but you could cut it in half if you don't want to have extra dressing.)

Instructions:
1 lb. baby spinach leaves, washed and spun dry if needed
1/2 cup sliced green onions (or less, I love green onion)
1/3 cup slivered almonds, slightly toasted in a dry pan (or use regular chopped almonds if that's all you have)
1 cup sliced strawberries (or more)
2-3 T chopped fresh dill (or more)

Dressing:
1/4 cup red wine vinegar
1/4 cup sugar or Splenda (use Splenda for the South Beach Diet)
1 tsp. finely minced fresh garlic
1/4 tsp. salt (I used fine sea salt)
1/4 tsp. black pepper (I used fresh ground pepper)
1/4 tsp. dry mustard powder
1/4 tsp. onion powder
1/2 cup extra virgin olive oil

In a small bowl, whisk together the red wine vinegar, sugar or Splenda, garlic, salt, black pepper, dry mustard, and onion powder. When those ingredients are well combined, whisk in olive oil and let dressing flavors blend while you prep other ingredients.

Wash dill and spin dry or dry with paper towels. Trim off feathery ends, discarding thick stems. finely chop dill and set aside. Wash strawberries, cut into slices and set aside.

Wash spinach if needed and spin dry or dry with paper towels. Place spinach in large mixing bowl. Thinly slice green onions and add to spinach in bowl. Add slivered (or chopped) almonds and chopped dill and mix together.

Whisk dressing a few time to be sure it's well-mixed, then add desired amount of dressing to salad and toss. (You will not need all the dressing.)

Arrange salad on individual serving plates. Toss sliced strawberries with 1-2 T of dressing, then arrange strawberries over salad on each plate and serve.


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Dill is a short-lived perennial herb that's used in many types of recipes. If you have dill in your garden, try to keep it trimmed during the summer so the dill doesn't go to seed. At the end of the season you can let it go to seed and re-seed the spot for dill the next year. This salad made fresher with the addition of dill is my entry for Weekend Herb Blogging, hosted by Lynne from Cafe Lynnylu. If you're cooking with herbs, check with herb mistress Haalo to see how to participate and who's hosting.

South Beach Suggestions:
Made with Splenda, this salad would be a good option for phase 2 or 3 of the South Beach Diet. This would taste great with Roasted Salmon with Balsamic Sauce or Chicken and Quickly Roasted Asparagus with Tahini Sauce.

More Spinach Salads to Try:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Thanksgiving Spinach Salad with Dried Cranberries, Almonds, and Goat cheese from Kalyn's Kitchen
Spinach Salad Recipe with Warm Ginger Vinaigrette from Kalyn's Kitchen
Strawberry Spinach Salad with Avocado and Champagne Vinaigrette from Andrea's Recipes
Spinach Salad with Quinoa and Grape Tomatoes from Karina's Kitchen
Spinach Salad with Toasted Almonds, Apples, and Vermouth Vinaigrette from White on Rice Couple
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)

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26 comments:

  1. Wow Kalyn, what a gorgeous salad! I bet it's absolutely delicious too :)

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  2. I'm always intrigued when I see fruit in a salad. I bet this would also be good with basil in place of the dill.

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  3. I saw your tweet about this salad and was intrigued. Unfortunately my dill is done for the season (too hot here), but I may have to buy some so I can try this. I really like spinach and strawberries together.

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  4. What a fresh, delicious salad. I'd imagine this would also work nicely with blueberries or peaches.

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  5. That looks pretty good ;)

    I think I'll try it this weekend

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  6. The photos are making me drool. Of course I have major dill envy as, once again this summer, my dill plants failed to survive their first month in the garden. Your dill looks so robust -- and how interesting to combine it with spinach.

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  7. I can totally see why that recipe caught your eye. YUM!

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  8. I'm glad other people also liked the idea of spinach and dill combined in a salad with strawberries. I agree, other fruits would be good too. And sorry to hear about the dill fatalities. I can relate; my first dill didn't make it, but I bought some more plants at the garden center and they seem to be thriving. I wish I could share!

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  9. I enjoy fruit in my salad, gives it a nice sweetness. I usually don't have to add dressing when I do add fruit. I love the nice crunch of almonds too. The dill is new to me, but I bet it is great! Nice photos!

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  10. I understand about having a full "to try" recipe file. It seems mine is ever growing so matter how much I cook.

    My dill...the caterpillars ate it all. My husband and I were so entertained watching them gobble up the plant that we decided to just let them eat. Neither one of us had the heart to deter the little guys. Your salad is beautiful.

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  11. I'm glad someone sent you this and the timing was right, because I can't wait to try this! I love the combo of strawberries and spinach, so this is a winner in my book.

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  12. I made this exact salad (minus the dill) last week for a lunch party and got rave reviews. I used balsamic vinegar in the dressing and it was amazing!

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  13. This looks fabulous. I find myself constantly having to harvest my dill in the summer...as it likes to bolt the minute you turn your back on it.

    Will definitely try this one out. Thanks to you, and to Robin!

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  14. I love strawberry spinach salad but have never had it with dill before! Such a unique ingredient!! :)

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  15. Your photo of this fabulous spinach and strawberry combo is so beautiful! Not to mention, it is making me hungry. And I just ate. Gorgeous!

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  16. Trust me people, the dill is great in this! I'm guessing some other herbs would be good too, especially basil or chives.

    Good to know I'm not the only one with an over-ambitious list of "recipes to try."

    Sorry to hear more stories of dill failure. Hate it when that happens.

    Thanks for the photo feedback. The new studio space in my office is so great, the light is wonderful.

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  17. That is a nice fresh looking salad! I am going to have to try the strawberry and dill combo.

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  18. That looks lovely, Kalyn! I'm going to the market tomorrow and will look for some dill...thanks for stopping by my blog!

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  19. Yummie... strawberries.

    Made this tonight (well, not THIS, but inspired by this). Thank you.

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  20. How wonderful for a summer feast! I would never have thought of this combination, but just reading the recipe, I can tell it's a beautiful match. (And, the photos are scrumptious!)

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  21. this is something nutritius and low calories... and sounds YUMMY! too.. thanks for the post

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  22. It's a dandy of a salad, nice balance of sweet and savory. Dill would work wonderfully here.

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  23. Oh, I missed this recipe. It's on my list to try. ;-)

    Paz

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  24. This salad is stunningly beautiful, Kalyn! Dill and strawberries! I never would have thought of this combination. I have a long long list of bookmarked recipes as well. I hope that I'll remember to try this next year when strawberries are in season. They're pretty much finished now (and non-local, out of season strawberries are just too dull tasting), not to mention that our dill is decidedly thin right now.

    As usual after reading your posts, even though I love our shady little garden, I am suffering from major garden envy. The trimmings from your dill are more than I get from all of our dill!!

    -Elizabeth

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  25. I made this delicious salad today for my lunch and just wanted to thank you for the inspiration!! I threw some stawberries into your dressing and pureed it all together! What a perfect summer salad! And of course I had to take a picture because it was so colorful!!!http://pinterest.com/pin/4503668348458362/

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Thanks for joining the conversation! I love hearing from readers and even though I can't always reply to every comment, I will always answer specific questions on a recipe as soon as possible.

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