Strawberry spinach salad

By Spencer Watts
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SERVES
4
TOTAL TIME

Ingredients

  • 1/2 cup (120 milliliters) walnut pieces
  • 1 tablespoon (15 milliliters) butter
  • 2 tablespoons (30 milliliters) sugar
  • 340 grams strawberries
  • 226 grams baby spinach
  • 1/3 cup (80 milliliters) olive oil
  • 1/4 cup (60 milliliters) red wine vinegar
  • 2 tablespoons (30 milliliters) brown sugar
  • 1/4 teaspoon (1 milliliter) salt

Directions

  1. Add walnut pieces, butter, and sugar to a nonstick skillet over medium heat, then fry for five minutes, stirring frequently, until candied, but not burnt. Remove to a plate or a sheet of parchment paper, then separate any clumps of nuts while still warm.
  2. Cut tops off strawberries, and slice. Add strawberries, spinach, and candied walnuts to a large salad bowl.
  3. In a small bowl, whisk together olive oil, vinegar, brown sugar, and salt, then pour over salad ingredients, and toss to coat. 

 

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