This is an excellent salad. Instead of regular vinegar I tried Balsamic vinegar and it turned out fantastic. Also the recipe doesn’t tell you to let the dressing refrigerate before serving. That is necessary to blend the flavors.
I used equal parts sugar, vinegar and oil and it was PERFECT! Definitely use Raspberry Balsamic vinegar and olive oil for the best taste. You can even add a dash of sesame oil to enhance the sesame flavor. I don’t like Poppy Seeds, so I omitted them and it was just fabulous. I’ve also added grilled chicken and shredded mozzarella to make it a whole meal and WOW! I’ve made this for everyone I know… Yum yum yum!
1½ tablespoons extra-virgin olive oil
1 tablespoon best-quality balsamic vinegar
2 teaspoons finely chopped shallot
¼ teaspoon salt
¼ teaspoon ground pepper
6 cups baby spinach
1 cup sliced strawberries
¼ cup crumbled feta cheese
¼ cup toasted chopped walnuts
Whisk oil, vinegar, shallot, salt and pepper in a large bowl. Let stand for 5 to 10 minutes to allow shallots to soften and mellow a bit.
Add spinach, strawberries, feta and walnuts to the bowl and toss to coat with the dressing.