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Baby Spinach Salad with Sherry-Beet Vinaigrette
Spinach salads don't have to be boring. This delicious, healthy salad dressing recipe will add zest to any salad combination.
Recipe courtesy of Rabbit Hill Inn
| Yield : 6-8 servings |
Ingredients
- FOR THE DRESSING:
- 1 Beet, peeled & diced 3/4 cups beet liquid
- 1/3 cup sherry vinegar 1/4 cup olive oil
- 1/2 Tbs. minced shallots 3/4 tsp minced garlic
- 1 tsp. salt 1/8 tsp white pepper
- FOR THE SALAD:
- 12 cups freshly washed and well-dried spinach
- 2 granny smith apples, julienned
- 1/2 cup feta cheese, crumbled
- Walnuts if you desire
Preparation
FOR THE DRESSING:
Cover the peeled and diced beets with water and 1/2 tsp of salt.
When soft, strain off the beet liquid and save it for later use. Puree the softened beets in a food processor. Set beet puree aside.
Mix together the remaining ingredients with the beet liquid until well incorporated.
Whisk the beet puree into this mixture.
FOR THE SALAD:
Drizzle 3 tablespoons of dressing per serving over the spinach and toss. Dress it up by adding julienned apples, walnuts, and feta cheese. Or, experiment on your own.
Cover the peeled and diced beets with water and 1/2 tsp of salt.
When soft, strain off the beet liquid and save it for later use. Puree the softened beets in a food processor. Set beet puree aside.
Mix together the remaining ingredients with the beet liquid until well incorporated.
Whisk the beet puree into this mixture.
FOR THE SALAD:
Drizzle 3 tablespoons of dressing per serving over the spinach and toss. Dress it up by adding julienned apples, walnuts, and feta cheese. Or, experiment on your own.
