Strawberry, Beet, and Spinach Salad with Onion Rye Croutons
When fresh in-season strawberries begin to hit the farmer's market, we can't wait to make this salad. The tanginess of the pickled beets balances perfectly with the sweetness of the fresh ripe strawberries. While the tartness and earthy flavor of goat cheese brings out the fresh garden flavor of the baby spinach. The rye crouton's give it just the right amount of crunch.
This salad can be easily be packed up and assembled for a picnic in the park or your next family gathering, keeping everything as fresh as it tastes.
Yield: 4-6 Servings
STRAWBERRY, BEET & SPINACH SALAD WITH ONION RYE CROUTONS
Prep time: 30 MinTotal time: 30 Min
Ingredients
Salad
- 8 cups baby spinach
- 1 cup sliced strawberries
- ½ cup The Old Mill Pickled Beets, cut into quarters
- 2 ounces goat cheese, crumbled
- 1/3 cup chopped toasted pistachios
Croutons
- 4 sliced The Old Mill Onion Rye Bread, cut into 1 inch cubes
- 2 tablespoons extra virgin olive oil
Dressing
- 1 tablespoon minced shallot
- 1 tablespoon Dijon mustard
- 1 tablespoon The Old Mill Sourwood Honey
- ¼ cup The Old Mill Strawberry Balsamic Vinegar
- 1/3 cup Extra virgin olive oil
Instructions
- Preheat oven to 375F. Toss bread cubes with 2 tablespoons olive oil, pinch of salt, and pinch of freshly ground black pepper. Bake 10-15 minutes or until light golden brown and crispy. Let cool.
- Whisk together shallot, mustard, honey, ¼ teaspoon salt, ¼ teaspoon black pepper, and vinegar. Slowly whisk in 1/3 cup olive oil.
- Divide spinach, croutons, strawberries, beets, goat cheese, and pistachios evenly among 4 plates. Drizzle with dressing. Serve.