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Strawberry Spinach Salad

Strawberry Spinach Salad

Carol Throckmorton


  • ¼ cup of slivered almonds

  • 1 teaspoon of 100% maple syrup

  • 10 ounces of fresh baby spinach, coarse stems removed

  • 1-2 cups of fresh strawberries, sliced from stem to blossom end (into heart shapes)

  • 2 baby cucumbers, sliced cross-wise

Dressing Ingredients:

  • 1 tablespoon of canola oil

  • 3 tablespoons of red wine, raspberry or strawberry vinegar

  • 1 tablespoon of Dijon mustard

  • 1 green onion, sliced

  • 1 ½ teaspoons of agave nectar

  • 1 ½ teaspoons of vegan Worcestershire Sauce

  • ¼ teaspoon of salt (optional)


In a small skillet, combine the maple syrup and almonds. Cook over medium heat, stirring constantly until almonds turn slightly brown. Spread on foil to cool and then break apart.

In a large salad bowl, combine the spinach, strawberries and cucumbers (a small cookie cutter can be used to create heart shapes, if desired).

In a jar with a tight-fitting lid, combine the dressing ingredients, and then shake well. Just before serving, drizzle the dressing over the salad ingredients and toss gently to coat (or serve the dressing separately).

Garnish with the candied almonds. (This can also be plated as an "arranged" salad.)

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