Strawberry Spinach Salad with Chardonnay Vinaigrette is full of berries, candied pecans, and more! A light, flavorful dressing on a bed of spinach..
Strawberry Spinach Salad with Chardonnay Vinaigrette is one of my favorite salads of all time. I have included the ingredients below. I make the dressing and toss it with the spinach right before serving.
Place the coated spinach in serving bowls. Add the goat cheese or bleu cheese, candied pecans, sliced strawberries, dried cranberries and red onion.
You can use as much or as little of each ingredient as you want. The dressing is so light and delicious. You have to give this salad a try! It's perfection.
Chardonnay Vinaigrette Dressing
Ingredients in Strawberry Spinach Salad with Chardonnay Vinaigrette
Salad
- baby spinach
- strawberries
- dried cranberries
- candied pecans
- purple onion
- goat, bleu or feta cheese
Chardonnay Vinaigrette
- olive oil
- chardonnay
- chardonnay vinegar
- dijon mustard
- sugar
- Herbs de Provence
- salt
- pepper
How to make Strawberry Spinach Salad with Chardonnay Vinaigrette
Also, if you cannot find chardonnay vinegar you can substitute with any wine based vinegar like champagne vinegar, apple cider vinegar, or even rice vinegar for a similar effect.
First you need to make the dressing. Combine the oil, chardonnay, vinegar, Dijon mustard, sugar, salt, pepper and Herbs de Provence in a small container or resealable plastic bag. Whisk or shake and mix ingredients thoroughly. Taste the dressing and adjust according to your preference. Store in the refrigerator until you are ready to serve. Use all of the dressing within one week.
When serving spoon vinaigrette over spinach and mix until spinach is lightly coated. Place spinach in serving bowl or individual bowls and add the goat or bleu cheese. Next add candied pecans, sliced strawberries, dried cranberries and red onions. Adjust amounts to accommodate taste. Serve immediately. Enjoy!
Strawberry Spinach Salad with Chardonnay Vinaigrette
Equipment
- salad dressing holder or resealable container
Ingredients
Salad
- baby spinach
- strawberries, sliced
- dried cranberries
- candied pecans
- red onion, diced
- goat cheese or bleu cheese
Chardonnay Vinaigrette
- 5 tblsp olive oil
- ¼ cup Chardonnay
- 2 tblsp Chardonnay vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon sugar
- ¼ teaspoon Herbs de Provence
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
Dressing
- Combine the oil, chardonnay, vinegar, Dijon mustard, sugar, salt, pepper and Herbs de Provence in a small container or resealable plastic bag.
- Whisk or shake and mix ingredients thoroughly.
- Taste the dressing and adjust according to your preference. My husband prefers more sugar than I generally do. Taste it.
- Store in the refrigerator until you are ready to serve.
- Use all of the dressing within one week.
Making the Salad
- When serving spoon vinaigrette over spinach and toss until spinach is lightly coated.
- Place spinach in serving bowl or individual bowls and add the goat, feta or bleu cheese.
- Next add candied pecans, sliced strawberries, dried cranberries and red onions.
- Adjust amounts to accommodate taste. I always add more "stuff" in my salad than my husband. You can include as much or as little as you like! It is so hard for me to only add a few candied pecans!
- Serve immediately. Enjoy!
- Also, if you cannot find chardonnay vinegar you can substitute with any wine based vinegar like champagne vinegar, apple cider vinegar, or even rice vinegar for a similar effect.
Notes
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