Strawberry Macadamia Nut and Spinach Salad with Honey Mustard Vinaigrette

Début de l'été 2003
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food and drink

BY: Lucy Waverman

The combination of macadamia nuts, strawberries, spinach and honey makes an unusual but splendid early summer salad. Try as a first course with a brie quesadilla cut in quarters.

8 cups (2 L) baby spinach
1/2 English cucumber, peeled and diced
salt
4 cups (1 L) strawberries, hulled and halved
1/4 cup (50 mL) chervil or Italian parsley sprigs
2/3 cup (150 mL) macadamia nuts

Vinaigrette
2 tsp (10 mL) runny honey
1 tbsp (15 mL) grainy mustard
2 tbsp (25 mL) sherry vinegar
1/2 cup (125 mL) extra virgin olive oil
Salt and freshly ground pepper

1. Place spinach in a large salad bowl.

2. Lightly salt the diced cucumber. Leave to drain in a colander for 30 minutes so the juices will drip out. Pat dry with paper towels.

3. Toss the cucumber with the strawberries. Add to spinach, and toss with chervil and macadamia nuts.

4. Whisk together honey, mustard and vinegar. Whisk in olive oil. Season with salt and pepper. Toss with salad.

Serves 8

What to Serve

LCBO#:20321
$20.95  
LCBO#:614909
$2.25