Strawberry, Beet, and Spinach Salad with Onion Rye Croutons

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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

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
Dressing

Instructions

  1. 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.
  2. Whisk together shallot, mustard, honey, ¼ teaspoon salt, ¼ teaspoon black pepper, and vinegar. Slowly whisk in 1/3 cup olive oil.
  3. Divide spinach, croutons, strawberries, beets, goat cheese, and pistachios evenly among 4 plates. Drizzle with dressing. Serve.