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berry cheesy spinach salad
from canadian living – august 2005 issue
a beautiful combination and a perfect summer meal for
four.
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bag (10 oz/300 g) of spinach, washed and dried, removing thick
stems |
1 |
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havarti, cut in match sticks |
8 oz |
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fresh strawberries, sliced |
1 pint |
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pre-cooked baby shrimp |
1 cup |
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large endive, sliced (optional) |
1 |
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small red onion, finely sliced |
1 |
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roasted ping nuts for garnish (optional) |
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DRESSING |
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olive oil |
6 tbsp |
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white wine vinegar |
2 tbsp |
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honey |
2 tsp |
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dijon mustard |
1 ½ tsp |
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salt and pepper to taste |
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mix dressing ingredients and refrigerate for 1 hour.
divide spinach
equally onto each plate. arrange equal amounts of other ingredients
on top, finishing with pine nuts. drizzle with dressing and serve.
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