I love pairing my Strawberry Salad with a nice crisp chilled bottle of the Monte Xanic Sauvignon Blanc. This wine from the Valle De Guadalupe region of Mexico is a clean and bright wine a high intensity on the nose with marked notes of tropical fruit, guava, passion fruit, pineapple and mango. Also notes of fresh citrus fruit, such as lime and mandarin as well as orange blossom and jasmine. Most people have a difficult time pairing a salad with wine, however this wine is the perfect match.  There is something so delicious about pairing these two together.  You and your guest will be pleasantly surprised 

Since spring is here that means so are fresh sweet strawberries. Therefore, I am declaring spring Strawberry Salad season. There are so many great things you can do with strawberries and spring is the perfect time to start.  If you are in California, strawberry stands pop up everywhere.   Also, the farmers markets are booming with delicious sweet strawberries.  So head on out and bring those berries home so you can try this salad.

We borrowed this recipe from Southern Living Magazine because it is a light, delicious and easy to make salad.  It is also very versatile because you can add other nuts or seed, blueberries and raspberries. It is my go to salad from spring right through the summer because it is so versatile.  You can also serve it as a starter dish or add chicken and you have a meal. The dressing for this salad is delicious and super easy to make too. 

Ingredients:
  • 7 -10 cups fresh Baby Spinach (washed, dried and stems removed, or use as much as desired)
  • 5 cups sliced fresh strawberries
  • ¼ cup toasted sliced almonds (candied almonds are good too!
  • ¼ cup crumbled feta cheese (can use more)

Remove strawberry stems and discard them. Slice all strawberries into three each pieces each.   Put all ingredients in a bowl and top with toasted almonds, feta cheese, and dressing.

Dressing:
  • 1 cup strawberries stemmed and chopped.
  • 2 tablespoons honey.
  • 5 tablespoons apple cider vinegar.
  • 1/3 cup extra-virgin olive oil.
  • 1 teaspoon kosher salt.
  • 1/4 teaspoon black pepper.

Combine the chopped strawberries, honey, apple cider vinegar, olive oil, salt, and pepper in the bowl of a food processor or blender and puree until very smooth, about 2 minutes. Serve immediately or store in the refrigerator up to 2 days.