Spinach Salad with Strawberries, Almonds and Maple Mustard Dressing

Shared by Deanna Cook of Northampton.
(as seen on Mass Appeal—check out the cooking demo here!)

1 bunch fresh spinach leaves, washed and dried
1 cup fresh strawberries
¼ cup sliced almonds, toasted
Maple Mustard Dressing (see below)

1. Prepare Maple Mustard Dressing and set aside.
2. Remove stems from the washed spinach. Chop into bite-sized pieces and place into a large salad bowl.
3. Hull and slice the strawberries into a small bowl.
3. Toss the spinach with the Maple Mustard Dressing. Add the sliced strawberries and almonds. Gently toss again and serve.

Makes 6 to 8 servings.

Maple Mustard Dressing
1/2 cup canola oil
1/4 cup maple syrup
¼ cup cider vinegar
2 teaspoon Dijon mustard
1 minced garlic clove (or 1 to 2 tablespoons minced garlic scapes)
Salt and pepper to taste

In a small jar with a lid, combine the oil, vinegar, maple syrup, Dijon mustard, garlic, salt, and pepper. Cover securely and shake well. Store, covered, in the refrigerator. Serve at room temperature.

At-Home Salad Bar
Set out bowls of salad fixings on your dinner table to create a restaurant-style salad bar with your farm share goodies. Then let everyone customize their own salad plates. This is a great way to get picky eaters to try new foods.

Farm share greens, such as red leaf lettuce or romaine, washed and chopped

Grated carrots
Garlic scapes, minced
Sugar Snap Peas
Chick peas, rinsed
Chopped cooked chicken or steak
Feta cheese
Diced tomatoes
Grated Parmesan
Hard-boiled eggs, sliced
Olives

Homemade  Gorgonzola and Balsamic Vinaigrette Dressings (see recipes below).

Fresh herbs – tarragon works well but any will do.

Set out all the ingredients in small bowls on the dinner table along with jars of homemade dressing. Let everyone build their own salads.

Creamy Gorgonzola Dressing
½ cup sour cream
¼ cup mayonnaise
2 tablespoons milk
1 tablespoon lemon juice
¼ cup crumbled gorgonzola cheese
Salt and pepper to taste

In a small bowl, mix the sour cream, mayonnaise, milk, and lemon juice until creamy and smooth. Add the gorgonzola and salt and pepper to taste. Store in the refrigerator.

Balsamic Vinaigrette
1/3 cup balsamic vinegar
1 cup good-quality olive oil
1 minced garlic clove (or 1 to 2 tablespoons minced garlic scapes)
Fresh herbs (such as tarragon or thyme)
Salt and pepper

In a small jar with a lid, combine all the ingredients. Cover securely and shake well. Store, covered, in the refrigerator. Serve at room temperature.