Tuesday, December 19, 2006

Strawberry Salad With Cinnamon Viniagrette

8 servings

For the Vinaigrette

1/3

cup olive oil


1/3

cup balsamic vinegar


3

tablespoons sugar


1/2

teaspoon salt


1/4

teaspoon fresh ground pepper


1/2

teaspoon ground cinnamon


1/8

teaspoon cayenne pepper


1/8

teaspoon ground ginger


For the Salad

2

heads romaine lettuce or spinach, torn into bite-sized pieces


1(11

ounce) can mandarin oranges, drained


1

pint strawberries, stemmed and quartered


1

small red onion, thinly sliced and quartered


1/2

cup coarsely chopped pecans, toasted (I also use plain almonds chopped up)



*If you want this to be a full meal just cook up some chicken and add to the salad. I usually cover the chicken with some of the dressing too before I add it into the salad.


  1. Whisk viniagrette ingredients together.
  2. Combine salad ingredients in a large bowl.
  3. Pour viniagrette over salad, a little at a time (you may not need all of the dressing) and toss to coat.
  4. Serve and enjoy!
Recipe from Recipezaar.com.

1 comment:

Jenni said...

LOVE THIS SALAD!!!!! I made this all of the time last summer. If strawberries aren't in season just leave them out it is still good without the strawberries. Have to have chicken with it- YUMMMMM!!! The dressing is fabulous and you can use it for any other salads you like.