Sexy Salad: Spinach & Strawberries with Mint Vinaigrette
Last Saturday I had asked my friend Allie to bring some extra mint to my party so we could have ample mojitos, of course. However, being caught up in the fun and dancing, I hadn’t even noticed the 3 bags of mint on my coffee table until the party was over! I felt bad, so I knew I had to figure out something delicious to use all this mint for in order for Allie’s generosity to not go to waste. Since I had a string of yummy and not-so-good-for-me treats in the last week or so, I’m trying to get back into a healthy routine and learn how to love, and even crave, fresh and nutritious food. A quick search on Epicurious and I’d found my answer: Mint Vinaigrette. This dressing was super easy to whip up, and before I knew it I’d coordinated a simple, fresh, and really mouthwatering salad with a seriously springy feel.
- 1/4 cup fresh lemon juice
- 3 tablespoons chopped shallot (about 1 medium)
- 2 tablespoons Champagne vinegar (I used Apple Cider Vinegar, which worked out fine)
- 1 1/2 teaspoons finely grated lemon peel
- 1/4 cup olive oil
- 2 tablespoons chopped fresh mint leaves
- 1 1/2 teaspoons soy sauce
What’s in my salad
- Baby Spinach
- Steamed Asparagus
- Sliced Strawberries
- Hard Boiled Egg
- Fat-Free Feta Cheese
Combine all dressing ingredients in a tightly-sealed jar and shake well until combined. I made this a day ahead and kept it refrigerated so all the flavors had time to really meld. Its great to make salad dressings in advance anyway, because then when you come home from a long and busy day, whipping up a salad doesn’t seem as much of a project. Seriously, I can’t think of the last time I even bought a bottle of salad dressing from the supermarket!
Steam your asparagus, boil your eggs and allow to cool slightly. Toss the spinach and asparagus with just enough dressing to coat it without being too soupy. Top with sliced strawberries, hard boiled egg and sprinkle with feta cheese. Enjoy!