Before I became an organized person, I would cut recipes out of the newspaper or magazines and stick them in the front or back of one cookbook or another, planning to try them “someday.” When had finally had enough of random recipes falling out of cookbooks every time I opened one, and I made a file-box for them, I had three – yes three – recipes for spinach-strawberry salad. None of which I had ever tried. It sounded delicious, but weird. Spinach was supposed to be served with mushrooms. If you were feeling adventuresome, you could roll it up in fillo triangles. But with strawberries? Weird.
In fact, most of the recipes that I kept having to pick up off the floor I had never tried. Once I had the recipes organized, I challenged myself to make at least one new recipe a week to expand my culinary horizons. This was one of the first I tried and it’s become a favorite. I can’t believe I ever thought the combination sounded weird.
This is my entry for House Favorites: Vegan this month. I’m also sending this over to the Hearth ‘n’ Soul blog hop.
Spinach and Strawberry Salad with Agave Dijonaise
Here is a larger quantity of the dressing.
For 2 salads:
About 3 cups baby spinach leaves
1 cup strawberries, stemmed and sliced
1 tablespoon blanched slivered almonds
2 tablespoons Veganaise mayonnaise
2 teaspoons Dijon mustard
2 teaspoons agave nectar
2 teaspoons lemon juice
Whisk dressing ingredients together and top salads.