Daughter Miriam asked for tomato soup and melted cheese sandwiches for Sunday’s dinner. I thought that a salad would go well with this meal. Some time ago, Miriam introduced me to balsamic vinegar strawberries and I had the notion that would these would pair well with spinach.
One problem I had with balsamic vinegar strawberries was that the dark vinegar made the berries turn black. While tasty they were visually unappealing. Using white balsamic vinegar actually enhances the red in the berries, while keeping the sweet and sour flavors.
While the green spinach and red berries mad a good presentation, I decided that more was needed. Sliced red radishes added a white contrast and a sharp bite ti the salad. Finally, I chose coconut chips for an added crunch to complete the salad.
Karl’s Spinach Salad with Strawberry Vinaigrette
2 cups strawberries
1 Tbs. white balsamic vinegar
1 tsp. sugar
Tiny pinch of Kosher salt
6 cups baby spinach
6 red radishes, sliced
¼ cup coconut chips
1. About 30-40 minutes before serving, stem and slice the berries into ¼ inch pieces.
2. Place the berries in a bowl and add the vinegar, sugar, and salt.
Tip: The salt both enhances the flavor of the berries and helps draw out the juices to make the vinaigrette.
3. Put the spinach and radishes in a large bowl.
4. Just before serving, pour the berries and all of the juices over the salad.
5. Toss to coat the vegetables with the vinaigrette.
6. Garnish the salad with a few coconut chips with more on the side to add to individual salads.
Tip: You want to add the coconut chips just before eating, so that they do not soften.