Lovely Spring Greens with Strawberries salad—a looker and a luncheon pleaser

What a beautiful salad this was on the Easter dining table! And I didn’t let the fact that Hubby has to avoid strawberries stop me from serving this as a new holiday favorite. Sub a few raspberries where strawberries are called for; I was in business.

Spring Greens with Strawberries was recommended as a recipe in a lovely brunch collection. The minute I spotted it, I remarked to myself, “Easter!” I was right.

Greens, avocado, fresh dill, and sliced fresh strawberries are tossed in a light dressing of olive oil, red-wine vinegar, honey, Dijon mustard, salt and pepper, and chopped shallot. (I also sprinkled in a few roasted sunflower seeds.)

I held out a portion of the salad mixture and put in fresh raspberries instead of strawberries; this was Hubby’s serving. He was pleased.

How beautiful this looked on the plate! Leftovers were great, as well. Yesterday Hubby and I were bopping out and about; we packed our lunch in a cooler. Instead of hitting the drive-throughs when lunchtime arrived, we stopped, pulled down the tailgate, and opened our plastic-sealed salad containers. We had a great lunch with leftover Spring Greens with Strawberries (or raspberries) salad!

Spring Greens with Strawberries

1/2 cup olive oil

1/4 cup red-wine vinegar

3 tablespoons honey

1 small shallot, finely chopped

1 teaspoon Dijon mustard

1/2 teaspoon salt (or salt substitute)

1/4 teaspoon freshly ground pepper

1 (5-ounce) package arugula

1 (4-ounce) package watercress

1 pint fresh strawberries, sliced

1/4 cup chopped fresh dill

1 avocado, cut into 1-inch pieces

Whisk together first 7 ingredients in a small bowl until mixture is blended. Cover and chill until ready to serve. In a large bowl toss together arugula and next 3 ingredients. Top with avocado; just before you serve drizzle with half of vinaigrette. Serve with remaining vinaigrette. Makes 8 servings. (Source: Southern Living February 2012).

Spinach salad has enough festive color to dazzle any holiday buffet

Terrible to love a food passionately yet to be allergic to it. Hubby craves strawberries, but alas, let one stray strawberry seed wend its way into his digestive system, and for days he pays an awful price. His diverticulitis doesn't seem to react to any other type of seed—he can eat seed-infused kiwi, tomatoes, even raspberries and blackberries to his heart's delight and have no reaction, but he literally can be on the same city block as a strawberry and feel its gastrointestinal after-effects.

So, if I'm yearning to prepare some food item that contains strawberries, I have to do it for a covered-dish meal at which PLENTY of other choices are available, so he's not tempted to dig into whatever I've fixed and so it's not the only food item on the menu, leaving him stranded.

For such a reason I had carefully picked out Spinach Salad with Berries and Almonds as one of the food items to bring to my cousin's holiday family gathering. I long had had this delightful dish on my to-prepare wish list, but I wanted to be sure Hubby wasn't squeezed into a corner with no other salad options. At this family food fest I knew he'd never even glance in the direction of the strawberries because the other salads, prepared by our family's good cooks, would be so enticing.

The reason I chose this dish for holiday season is because it looks like a holiday (not to mention its health benefits). Green spinach, red berries, and the white feta cheese represent a great choice for a buffet. The delightful dressing made with raspberry vinegar and sugar-free raspberry jam is a terrific coating. On my recipe, which I once clipped from the Dallas Morning News, I previously had written, "No words to describe how great this is!" I stand by my story. I believe you will, too—setting it aside for your next year's holiday "must" file—or preparing it for any of your gatherings still ahead in those few days of 2010 remaining.

Spinach Salad with Berries and Almonds

6 cups baby spinach

1/2 cup crumbled feta cheese

1/3 cup sliced almonds

1 cup fresh strawberries (can also use raspberries)

2 tablespoons raspberry vinegar

2 tablespoons sugar-free raspberry jam

1/2 teaspoon Dijon mustard

1/2 teaspoon honey

In a large bowl combine spinach, feta cheese, nuts, and berries. In small bowl whisk together vinegar, jam, mustard, and honey. Drizzle dressing over top of the salad and toss gently to coat. Serve immediately. Makes 4 servings.