You know, when two very different souls unite to form a greater whole than the sum of their parts?
And then, you toss them together in a delicious salad drizzled with a tangy-sweet vinaigrette?
That’s my kind of love story.
Spinach and strawberries don’t just make a handsome and delicious couple. They enhance each other’s welfare in the garden.
Spinach roots exude fluids that promote growth in other plants. Plus, spinach helps maintain beneficial microorganisms in the soil that benefit strawberries. In its turn, strawberry foliage shades the spinach leaves and the soil beneath from the heat of the sun and can buy the gardener a little more time before summer scorches the spinach crop.
And, of course, the salad:
Spinach and Strawberry Salad
1 bunch fresh spinach, cleaned and torn into bite-sized pieces
2 cups strawberries, sliced
3 green onions, sliced
1/2 cup pecans
2 tsp. melted butter or olive oil
1 tsp. soy sauce
1/4 tsp. chili powder
Toss spinach, strawberries, and green onions together in a large bowl with enough of the dressing to lightly coat.
Combine butter or oil, soy sauce, chili powder and cumin and and toss with nuts. Place in a single layer on a baking surface. Toast in a slow oven (about 325 degrees F.), stirring occasionally, checking frequently, until nuts are lightly toasted. Remove from oven and cool.
Garnish the salad with the toasted pecans and serve.
makes about a cup
1/2 cup favorite salad oil
1/4 cup honey
1/4 cup favorite vinegar
2 tsp. lemon juice
1 tsp. mustard
1 green onion, coarsely chopped
1 T. poppyseeds
salt and pepper to taste
Process in blender or food processor until smooth. Adjust salt and pepper.