I took a wonderful cooking class last week with a friend where we all divided into teams and composed an amazing meal together. I was on the “salad team” with talented Chef Dean Matsushita. We made a scrumptious strawberry and spinach salad made rich with bacon and stilton cheese crumbles and candied pecans. It was delicious! I started thinking about how my kids LOVE strawberries and how I could revise Chef’s recipe a little and make a quick, easy and healthy strawberry and spinach salad for kids. (cutting the sugar in half and omitting the bacon and stilton)
Here in Hawaii, I’m starting to see fresh strawberries coming from Maui. They are sweet and juicy.
I’m happy to report that my son loved this salad, but have to admit that he picked out the strawberries and left some spinach leaves. I’m hopeful that when I find (or maybe even grow) some tender baby spinach, he’ll be happy eating every bit!
STRAWBERRY AND SPINACH SALAD FOR KIDS (revised from original recipe by Chef Dean Matsushita)
* 1/2 cup grapeseed oil
* 1/4 cup white wine or rice vinegar
* 1/4 cup sugar
* 1/4 teaspoon paprika
* 2 teaspoons white sesame seeds
* 1 teaspoon poppy seeds
* 1 cup (lightly packed) baby spinach leaves
* 2 fresh strawberries, sliced
* 1 tablespoon sliced, toasted almonds
* 1 ounce thinly sliced red onion (optional)
1) Dressing: In a blender, combine first 6 ingredients and blend on low until thick and creamy. This will be enough dressing for 4 servings with leftovers.
2) For each serving, combine spinach leaves and sliced strawberries and toss gently with one or two tablespoons (to taste) of dressing. Sprinkle toasted almonds over the top.