PREPARATION:

COOKING TIME: 

PORTIONS:

INGREDIENTS:

 For the Strawberry Spinach Salad:

  • ¾   cup toasted cashews
  • ¼ cup green onions (only the green part), thinly sliced
  • 150g fresh baby spinach
  • 80g arugula
  • 250g strawberries hulled and quartered 
  • ½  cup tuma cheese, diced

For the Dressing:

  • ¼  cup Stefano white balsamic vinegar
  • 3 tablespoons Stefano extra-virgin olive oil
  • 1 1/2 tablespoons poppy seeds (optional)
  • 1 1/2 tablespoons honey
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon black pepper

PREPARATION:

Prepare the dressing: 

  1. In a small mixing bowl or large liquid measuring cup, whisk together all the dressing ingredients—vinegar, oil, poppy seeds, honey, mustard, salt, and pepper—until well combined. (Alternatively, you can shake the ingredients together in a mason jar with a tight-fitting lid).

Assemble the salad: 

  1. Place the spinach and arugula in a great big serving bowl. 
  2. Add the strawberries and the green onions.
  3. Drizzle about half of the dressing over the salad and toss to coat the leaves. 
  4. Assess the amount of dressing. You want the spinach leaves to be nicely moistened but not swimming in dressing. Add a little more if needed to suit your preferences. 
  5. Add the tuma cheese and cashews. 
  6. Toss lightly to combine. 
  7. Serve immediately, with extra dressing on the side as desired.