Name: Strawberry Spinach Salad with White-Balsamic Dressing
Yield: Makes 2 main salads or 4 side salads
Ingredients: 3 tablespoons white balsamic vinegar; ⅓ cup sliced almonds; Pinch sea salt; 1 teaspoon maple syrup, optional; 1 tablespoon + 1 teaspoon Dijon mustard; 1 tablespoon well-stirred tahini; ½ cup thinly sliced red onion; 6 cups loosely packed baby spinach; ¼ teaspoon garlic powder; Pinch black pepper; ¾ teaspoon dehydrated minced onion; 2 cups strawberries, thinly sliced

Ashley Madden

Strawberry Spinach Salad with White-Balsamic Dressing

Preparation info

Makes
2
main salads side salads

Difficulty
Easy

Appears in

The Plant-Based Cookbook

By Ashley Madden

Published 2021

About

This is my rendition of a classic salad that I like to serve when strawberries are in season. If I’m eating this as a main meal, I’ll add a handful of chickpeas to round out the nutritional profile. For a nut-free version, use toasted sunflower seeds instead of almonds. Be sure to slice the onions razor thin!

Ingredients

Salad

⅓ cup sliced almonds
6 cups loosely packed baby spinach
½

Main course
Side dish
Vegan
Gluten-free

Method

Preparation

Place the almonds in a nonstick pan and toast over medium heat, stirring often, for 2 to 4 minutes until the almonds are golden in color and fragrant. Transfer immediately to a plate to cool.
While the almonds cool, make the salad dressing by whisking all the dressing ingredients in a small bowl until smooth. Add water, 1 teaspoon at a time,