Recipe: Baby Spinach Salad with Strawberry Ice Cream Bread Croutons and Sweet-and-Sour Vinaigrette

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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.

 

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

 

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.

 

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.

 

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.

 

Put spinach in bowl and then add the orange rounds, halved strawberries, and glazed pecans. Drizzle dressing and add croutons.  Serve Immediately.