I made this tonight and it was delicious!
Very refreshing salad.
Watermelon, Strawberry & Spinach Salad
For the Dressing:
3 cups strawberries
3 Tablespoons sugar (or to taste)
2 cups white balsamic vinegar
Pulse berries in food processor or blender, add sugar and vinegar. Let stand 1
hour in refrigerator, strain through a fine mesh sieve or colander and discard
Refrigerate. Keeps only about a week.
YIELDS: about 2 cups
SOURCE: Gourmet Weekly e-zine
For the Salad:
Herbed Feta, crumbled
Wash and drain spinach to refresh it and place in a veggie bag or in a crisper
Cut and seed watermelon and cut into cubes. Hull and slice strawberries – store
in refrigerater until ready to assemble salad.
Place spinach on salad or dinner sized plate
Add watermelon cubes and sliced strawberries
Sprinkle with crumbed herbed Feta
Drizzle with the strawberry vinegar dressing
YIELD: Depends on quantities
SOURCE: Inspired by similar recipes from Katrina Hall and
Gourmet Weekly e-zine
SONIA’S NOTES: I cut the dressing recipe by half as I didn’t think we would use
it all in one week.
I think chopped and toasted macadamia nuts would have been nice sprinkled on
top. In the Gourmet Weekly they used toasted pecans (if I remember correctly)
for the Spinach & Strawberry Salad – no watermelon or feta.