Kiwi-Strawberry Spinach Salad
This pretty salad is always a hit when I serve it! The recipe came from a cookbook, but I 'doctored' it to personalize it. Sometimes just a small change in ingredients can make a big difference.
This pretty salad is always a hit when I serve it! The recipe came from a cookbook, but I 'doctored' it to personalize it. Sometimes just a small change in ingredients can make a big difference.
- Carbohydrate 11.4233131866204 g
- Cholesterol 0 mg
- Fat 6.85215229588063 g
- Fiber 3.35319588506521 g
- Protein 2.31620749953807 g
- Saturated Fat 0.619147750338635 g
- Serving Size 1 1 Serving (142g)
- Sodium 1578.60782389966 mg
- Sugar 8.07011730155516 g
- Trans Fat 0.346516083323577 g
- Calories 109 calories
Step-by-step
- Place the first five ingredients in a blender; cover and process 30 seconds or until blended.
- Transfer to a bowl; stir in green onions, sesame seeds and poppy seeds.
- In a large bowl, combine spinach, strawberries and kiwi.
- Drizzle with dressing; toss to coat.
Emulsion stability determines whether a fruit and vegetable salad retains its structural integrity or collapses into a watery pool after twenty minutes. Processing the oil, vinegar, sugar, paprika, and Worcestershire sauce in a blender creates a temporary suspension that clings to sturdy greens rather than immediately pooling at the base of the bowl. Fresh spinach leaves require thorough drying in a salad spinner before assembly, as residual moisture on the leaves breaks down the oil-based dressing and dilutes the bright notes of raspberry vinegar. When managing leftovers, separating the dressed greens from the sliced fruit prevents the high water content of kiwifruit and strawberries from weeping into the bowl overnight. Store the components in airtight glass containers for up to twenty-four hours, keeping the toasted sesame seeds in a separate dry jar to preserve their crunch until the final moment of combination. For alternative dietary needs, the granulated sugar dissolves equally well in apple cider vinegar if raspberry vinegar is unavailable, and toasted sunflower seeds provide an adequate textural substitute for sesame seeds while maintaining a nut-free profile.
