Spring Spinach & Strawberry Salad

Recently, I took a chance and entered a recipe contest on one of my favorite Vegetarian Indian Cuisine Sites, Manjula's Kitchen. 

This month's contest was for a vegetarian recipe Colorful springtime salad recipe with fruit. I was so surprised and excited to find out this morning that I had been selected as the second place winner! Here is my entry, I hope you all enjoy it.

Spring Spinach & Strawberry Salad w/ Mixed Berry Vinaigrette

Mixed Berry Vinaigrette 

Makes 8oz.

Ingredients:

·      ¾ cup of Mixed Fresh or Frozen Berries

·      Approx. ¼ cup of juice from an 8oz. can of Pineapple chunks

·      2 tsp. Honey*

·      4 Tbsp. Balsamic Vinegar

·      6 Tbsp. Extra Virgin Olive Oil

Directions:

Using a food processor puree the berries with the pineapple juice. Then add the Olive Oil and Balsamic Vinegar and mix. Taste the mix and see if it is sweet enough, if not slowly add and mix the honey to your taste. Pour into a clean glass jar with a well fitting lid. It will keep in the fridge for a month.

*Vegan- Agave Nectar

 Spring Spinach and Strawberry Salad

Serves 2-4

Ingredients:

 8 Ripe Strawberries sliced thinly

·      8oz. can of Pineapple chunks

·      1 Large Carrot shredded

·      4 Handfuls of cleaned Baby Spinach Leaves

·      1/3 cup of Crumbled Blue Cheese*

·      1/3 cup Pine nuts

Directions:

Make sure to peel the carrots and wash them before shredding. Wash the Strawberries and slice thinly, and wash and pat dry the Spinach leaves. 

Add all your ingredients in a bowl and mix thoroughly. Add a light coating of the Mixed Berry Vinaigrette and toss before serving. 

Enjoy!

*Vegetarian- Gorgonzola or Feta can be substituted for the Blue Cheese.
*Vegan- Blue Style Sheese