Delicious Reading: Strawberry Spinach Salad

At least once a week in my “SC105: Fundamentals of Oral Communication” class at the university, we start with “roll call speaking.” We go around the room and after stating their first and last name, students answer the question of the day. The questions are typically lighthearted and designed to help us get to know each other better, as well as help my students feel more comfortable speaking in front of one another.

Brooke Clubbs

Brooke Clubbs

Brooke Clubbs

At the beginning of April, I asked them what their favorite springtime treat was, explaining that certain foods are seasonal or just taste better at certain times of the year. Reeses’ eggs were a popular answer, along with other Easter basket candy.

But in every class, a few of my students had the same answer as me: “strawberries.” We might be able to get them year-round, but this is the time they are ripe locally and sweeter than ever.

I joked with my students that I like strawberries “all the ways.” I like them by themselves, in a shortcake, in a pie, mixed into a smoothie … and also served in savory ways like this salad.

Strawberry Spinach Salad, by Lisa of Wine & Glue, wineandglue.com

10 ounces fresh baby spinach

1 quart strawberries, quartered

1/2 red onion, sliced thin

1/4 cup toasted almond slices

4 ounces feta cheese

Balsamic Poppy Seed Dressing

1/2 cup extra virgin olive oil

1/4 cup balsamic vinegar

1/2 cup white sugar

1 tablespoon poppy seeds

1 tablespoon minced red onion

To make the salad dressing, combine all of the ingredients for the dressing in a mason jar. Shake well until the sugar is dissolved and the dressing is combined.

To make the salad, combine all the ingredients for the salad in a large bowl. Very lightly dress the salad right before serving, reserving the rest of the dressing on the side for people to add more.

You could substitute crumbled goat cheese for the feta or candied pecans for the toasted almonds or experiment with other flavor combinations. I would say the only thing you can’t change or leave out is the strawberries.

I know some people do not like fruit in a dinner salad, however. To appease those folks, maybe serve the strawberries on the side, or make this salad a “build your own,” offering each of the elements in its own serving dish, and perhaps having a variety of dressing choices.