It was at Kona Brewing that I first tried a Strawberry Spinach Salad. It is described on their menu as "fresh spinach covered with strawberries, toasted macadamia nuts, Gorgonzola and Ewa onions, house-made strawberry
vinaigrette on the side". I ordered it each time we ate there and soon realized that I would have to try and replicate the dish at home.
It turns out that it is not that hard. I had to play around with the ratios for the dressing, but I think I came up with a pretty good copy of the original. In this version I used goat cheese because that is what I had in the fridge but it is just as good with blue cheese. To adjust for the different tastes in our family I sometimes serve the components of the salad in separate bowls so each person can make their own salad according to their taste. Add some sliced rotisserie chicken and you have a quick and easy meal.
Strawberry Spinach Salad
- 3 cups sliced strawberries, divided
- 3 tablespoons of white balsamic vinegar (or red if that is what you have on hand)
- 1 tablespoon olive oil
- 3 tablespoons sour cream
- 1/2 cups macadamia nuts, toasted and cooled
- 10 oz spinach
- 1/4 cup sliced sweet onion, such as Ewa, Maui, Walla Walla, or Vidalia
- 1/4 cup crumbled goat cheese or blue cheese
- salt and pepper to taste
- Add 2 cups of strawberries to a blender or food processor.
- Add the balsamic vinegar, olive oil, sour cream, salt, pepper, and blend until smooth.
- In a large serving bowl add spinach, 1 cup sliced strawberries, toasted macadamias, onion, and cheese. Season with salt and pepper.
- Just before serving pour approximately 1/2 cup of dressing into bowl and toss to coat. Serve immediately.
- Refrigerate and leftover salad dressing for use in the next few days.