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Strawberry, Beet, and Spinach Salad with Onion Rye Croutons

Strawberry, Beet, and Spinach Salad | The Old Mill



  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.
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