Description
A quick and easy spinach salad with sweet onion dressing and sliced strawberries. Candied pistachios make this dish special.
Ingredients
Scale
- 9 ounces (1 bag) baby spinach leaves (or spinach and spring mix)
- 1/4 red onion, peeled and sliced into thin slices
- 10 ounces strawberries, sliced (about 1-1/2 cups)
- 4 ounces shelled pistachios, (about 1 cup)
- 3 tablespoons sugar
- 1/2 teaspoon kosher salt
Sweet Onion Dressing
- 3 tablespoons chopped yellow onions
- 1/2 cup apple cider vinegar
- 1 tablespoon fresh lemon juice
- 3/4 cup sugar
- 2 teaspoons Dijon mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2/3 cup grapeseed oil (or other neutral oil)
Instructions
- In a blender, combine the chopped onion, vinegar, lemon juice, sugar, mustard, salt, and pepper and pulse until onion is smooth.
- Drizzle in the oil and blend until the dressing has completely emulsified. Set aside
- In a small container stir together the sugar and salt to combine and set aside.
- In a small skillet over medium heat, add the pistachios and toast for 2-3 minutes or until you begin to smell a nutty aroma, stirring occasionally to prevent burning.
- Sprinkle the sugar mixture into the pan, stirring the nuts as you drizzle. Stir constantly until the pistachios are thoroughly coated in the sugar mixture for about 30 seconds.
- Immediately remove the pan from the heat so the nuts don’t burn. Spread the pistachios on a piece of parchment to cool. Once cooled, you can break the nuts apart if needed.
- Place the spinach or spinach and spring mix in a serving bowl.
- Slice the strawberries and onions and place on top of the salad.
- Sprinkle the pistachios over the salad and dress with the sweet onion dressing. You may not use all the dressing on the salad. If so, label and refrigerate the leftover dressing for another salad.
- Tops salad and serve.
Nutrition
- Serving Size: 2/3 cup