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Quick and Easy Strawberry Spinach Salad | tailgating

tailgatingDressing:
1 lemon
2 tbsp white wine vinegar
1/3 c. sugar
1 tbsp. vegetable oil
1 tsp. poppy seeds (optional)

Salad:
¼ c. almond slices, toasted
8 oz. strawberries, quartered (no stems)
cucumber, sliced and cut into halves
¼ small red onion, wedged and sliced into thin slices
1 pkg. 8-oz baby spinach leaves

For dressing: zest lemon to measure ½ teaspoon (grated lemon peel). Squeeze lemon to get 2 tbsp. lemon juice. Combine all dressing ingredients into a small bowl. Whisk together and refrigerate until ready to use.

To toast almonds: preheat oven to 350°F. Spread almonds in a single layer on a cookie sheet. Bake 10-12 minutes until lightly toasted. Cool in pan.

Cut strawberries into quarters (remove stems/green leaves first). Cut cucumber into slices. Cut slices in half. Cut red onion into wedges, then slice thinly.

For tailgating:

Add strawberries, spinach, cucumber, red onion and almonds into a big gallon Ziploc bag. Pour dressing into a container with a tight lid.  Take a big serving bowl and tongs. When you get to the tailgate, dump your bag full of salad into bowl. Shake your dressing well and pour over the top. Mix and serve. Simple, easy and delicious!

A twist with a stick…

Need a fingerfood version? Try salad on a stick. Recipe courtesy of Liz’s Kitchen

tailgatingIngredients

  • 1 large container strawberries, washed, dried, & stems removed
  • 1/2 cup sliced almonds
  • 1 bag baby spinach leaves, washed, dried & stems removed
  • wooden skewers,  (see note)

Pierce one strawberry onto a skewer and slide it down leaving about 3-4 inches at the end of the stick. This will be the handle.   Stack 3-4 spinach leaves, fold them over and pierce onto the stick.  Alternate with the remaining berries and spinach.  Lay the kebabs onto a serving platter.  (can be covered with Seran Wrap and refrigerated at this point).  When ready to serve, drizzle with dressing and sprinkle with almonds.

Vinaigrette

  • 1/2 cup balsamic vinegar
  • 1/4 cup honey
  • 1/2 cup olive oil
  • 1 teaspoon Dijon mustard

Whisk all ingredients together.

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