The next time you decide to have salad on your lunch or dinner menu, consider thinking beyond ranch as a dressing option. There is a whole world of delicious vinaigrette flavors just waiting for the opportunity to be paired with your farm fresh mixed greens.
This vinaigrette has become my second favorite alternative to ranch dressing. You might remember my most favorite being Maple Dijon Vinaigrette. There are several options to consider with this salad. I served it as a starter for a recent dinner party. But, it could easily be paired with some grilled chicken for a complete meal on it’s own.
- 1 (9 oz) fresh baby spinach
- 1 head tender butter lettuce, core removed
- ½ pint fresh strawberries, sliced
- ½ cup crumbled feta cheese
- 1/3 cup pine nuts, toasted
- ¼ cup balsamic vinegar
- 2 tsp. brown sugar
- ½ tsp. Dijon mustard
- 1 Tbl. garlic, minced
- ½ cup olive oil
- salt and pepper
- For Salad: Tear the butter lettuce into pieces that are roughly the same size as the baby spinach. Toss with the remaining ingredients in a large serving bowl. Toss with the balsamic vinaigrette.
- For Vinaigrette: Whisk together the balsamic vinegar, brown sugar, mustard and garlic. Continue whisking while slowly pouring the olive oil. Vinaigrette will become a lightly thick consistency. Season the mixture with salt and pepper. Toss with the spinach spring salad.