Strawberry Spinach Salad with Walnut Crunch

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Let’s face facts. It’s hard to find something new by way of a green salad. We’ve all had various combinations of salad greens tossed with various combinations of vegetables and fruits. What makes a salad different and special is that little extra something, as in this case with the walnut crunch. It takes your already tasty fresh salad over the top, changing it from every day, to a special day. 

Strawberry Spinach Salad with Walnut Crunch

Fresh baby spinach
Fresh strawberries, cleaned, hulled, and quartered
Walnut Crunch (recipe below)
Raspberry Vinaigrette (recipe below)

To make walnut crunch:

1 large egg white, room temperature
¼ c. packed dark brown sugar

½ t. espresso powder
Pinch of kosher salt
1 c. walnut pieces, coarsely chopped

Preheat oven to 325° F. Line a rimmed baking sheet with a Silpat or parchment paper; set aside. You can also line your pan with foil, and spray the foil with PAM.

Whisk egg white with sugar, espresso powder, and salt in a medium bowl until blended. Fold in walnuts until coated. Spread mixture into your prepared pan. Bake for 20 to 25 minutes until dry to the touch. Transfer pan to a wire rack to cool completely. Lift with metal spatula and break into pieces. Store in an airtight container on the counter. Keeps for 10 to 14 days.

Raspberry Vinaigrette Salad Dressing

¼ c. canola oil
¼ c. raspberry balsamic vinegar
3 T. granulated sugar
1 t. Dijon mustard
Pinch of salt
Few gratings freshly ground black pepper
Pinch of dried oregano

Method #1: Place sauce ingredients into a mini ninja blender. Pulse until emulsified.

Method #2: Place all ingredients EXCEPT the oil into a small mixing bowl. Whisk together until blended. Continue to whisk as you slowly pour in the oil. Whisk until emulsified. Drizzle over salad.