We eat this salad (a LOT) when FRESH strawberries are available at your local farmstand market, such as Hi-berry Farm here in Saugeen Shores!
Ingredients
Dressing
4 T SOOC Cascadian Wild Raspberry White Balsamic
4 T SOOC Blood Orange Fused Olive Oil
2 T Dijon mustard
2 cloves Garlic mashed & minced
Fresh ground black pepper to taste (LOTS!)
60 g Fresh Berries (I used 4 medium sized strawberries)
Spinach Salad
140 g package of baby spinach
1 C fresh Strawberries, quartered or sliced
1 Avocado, diced
½ C Sweet Onion, thinly sliced
75 g Feta cheese, crumbled
¼ C pecans, roasted or candied (see our website for candied nut recipe) or bacon works too!
Directions
Place dressing ingredients in a food processor or blender. Mix to a mostly smooth consistency. Makes enough for a LARGE salad, will keep in the refrigerator up to 3 days, shake up again before using. Recipe can be halved.
Combine all salad ingredients add HALF of the dressing and toss, toss, toss!
SUBSTITUTIONS: Not into Orange Olive Oil? Try this salad dressing with the Basil Olive Oil. In place of the Cascadian Raspberry, we love Cranberry Pear, Pomegranate Quince, or Cara Cara Orange Vanilla White Balsamic Vinegar. Don’t mind a dark dressing? Try the Raspberry or Blueberry Dark Balsamic Vinegar.
