Recipe: Baby Spinach Salad with Strawberry Ice Cream Bread Croutons and Sweet-and-Sour Vinaigrette
Destined to become your go-to summer salad, this flavorful and oh-so-pretty dish features plump strawberries, juicy oranges, and crunchy sweet glazed pecans. The easy, delightful croutons and wonderful vinaigrette will have guests asking for the recipe.
Serve alongside a bottle of Sutter Home White Zinfandel for a satisfying lunch or dinner. For a heartier salad, add sliced grilled chicken from the deli.
Baby Spinach Salad with Strawberry Ice Cream Bread Croutons and Sweet-and-Sour Vinaigrette
Makes 3 entree-sized salads
1 8-oz. bag baby spinach
2 navel oranges
10 large strawberries
1 cup glazed pecans (purchase in produce section)
1 cup Strawberry Ice Cream Bread Croutons
1/3 cup Sweet-and-Sour Vinaigrette
To prepare salad:
Wash spinach and pat dry. Peel the oranges with a paring knife, being sure to remove the white pith. Cut into 1/3-inch thick rounds. Wash strawberries and pat dry. Remove stems and cut in half.
To make croutons:
2 cups melted strawberry ice cream
1 ½ cups self-rising flour
Mix together in a bowl until just combined. Spoon into a greased loaf pan. Bake at 350ºF degrees for 15-20 minutes or until a skewer, inserted into the middle of the loaf, comes out clean. Cool and slice into cubes. Put on a sheet pan and bake at 200ºF till mostly dry.
To make vinaigrette:
½ cup sugar
½ tsp. paprika
½ tsp. dry mustard
1 tsp. salt
1/8 tsp. Worcestershire sauce
2 tbsp. grated onion
2 cups vegetable oil
1 cup red wine vinegar
Combine the first six ingredients in blender, slowly add oil and vinegar. Put in container and refrigerate.
To assemble salad:
Put spinach in bowl and then add the orange rounds, halved strawberries, and glazed pecans. Drizzle dressing and add croutons. Serve Immediately.