I hate salad and I love this one
- Carbohydrate 59.0447513885948 g
- Cholesterol 8.4375 mg
- Fat 5.90295 g
- Fiber 2.76933336853981 g
- Protein 4.64715 g
- Saturated Fat 2.4632675 g
- Serving Size 1 1 Serving (211g)
- Sodium 213.01763887408 mg
- Sugar 56.275418020055 g
- Trans Fat 0.373790833333333 g
- Calories 296 calories
Step-by-step
- Mix dressing ingredients together and stir to until all of it is dissolved. Store in refridgerator but bring to room tempature before serving.
- Mix spinach, strawberries, onion and blue cheese together. Add dressing to coat.
Undermixing the dressing leaves sugar granules suspended at the bottom of the bowl instead of fully dissolving into the apple cider vinegar and olive oil. Achieving proper emulsification requires vigorous whisking until the mixture becomes translucent and completely uniform before storage. Furthermore, adding dressing too early causes delicate greens to wilt within minutes. Preserving structural integrity relies on tossing the components just before serving.
- Dissolve the sugar thoroughly in the vinegar and Worcestershire sauce before streaming in the oil to prevent a gritty mouthfeel.
- Allow the refrigerated dressing to return completely to room temperature so the olive oil unsolidifies and coats the greens evenly.
- Slice the red onion thinly and soak the pieces in cold water for ten minutes to temper their harsh sulfur compounds before combining them with mild spinach.
- Pat the washed strawberries completely dry with paper towels to prevent excess surface moisture from diluting the vinaigrette.
Visual cues dictate readiness rather than internal temperature measurements for raw assemblies like this. Checking that the spinach leaves glisten thinly without pooling liquid at the base of the bowl ensures optimal textural contrast between the crisp fruit and tender leaves.
