For this recipe, I use baby spinach and baby kale mixed with luscious, ripe, sweet strawberries. Peaches are also a delicious option. The dressing is simply olive oil and white wine vinegar. You’ll notice in the directions I say “spritz” on the olive oil. I have the Misto version shown below. There is a bonus health benefit, you can control how much olive oil is added to your dish.
If I’m in a sweeter mood, I’ll mix the olive oil and white wine with a little strawberry jelly.
For the baby kale and spinach, Olivia’s Organics packages a Power Greens mixture which is quite good and ready to go. Watch the freshness date because you definitely want to use kale when it is as fresh as possible.
Years ago, my friend Ellie, served a simple garden salad featuring romaine lettuce. I can still remember how delicious it was. Her secret was she tossed the romain with a bit of olive oil and salt before she added the rest of the ingredients. I use that technique in any salad that features a simple olive oil and vinegar (or lemon juice) dressing.
2 cups baby kale
1 cups baby spinach
1/2 cup sliced strawberries
1 tablespoon olive oil
2 teaspoons white wine vinegar
- Mix equal portions of kale and spinach in two bowls.
- Spritz on some olive oil.
- Lightly salt and gently toss the greens.
- Drizzle on some vinegar.
- Arrange the strawberries on top and enjoy.