By Tracey
Spinach Salad with Strawberry Champagne Vinaigrette
barely adapted from Annie’s Eats
(Note: I haven’t tried it, but Annie mentioned white wine works well as a substitute for the champagne.)
Ingredients:
Dressing
- 1 cup sliced fresh strawberries
- 2 tablespoons apple cider vinegar
- 1 1/2 tablespoons champagne
- 1 tablespoon sugar
- pinch of salt
Salad
- Baby spinach leaves, rinsed and dried
- Toasted and sliced almonds
- Sliced fresh strawberries
Directions:
Add the strawberries, cider vinegar, champagne, sugar, and salt to the bowl of a mini food processor (or your blender). Puree until the ingredients are well combined and smooth. In a blender or food processor, combine the strawberries, vinegar, champagne, sugar and salt. Process until the mixture is well combined and completely smooth. Transfer to an airtight bottle or container and refrigerate until ready to use.
To prepare the salads: Divide the baby spinach leaves among the serving bowls, then top with the almonds and strawberries. Drizzle the vinaigrette over the salads.
