Spinach, Strawberry & Pine Nuts Salad Recipe

Spinach, Strawberry & Pine Nuts Salad is a recipe that I created to go with my Strawberry Jalapeño Glazed Chicken. It was absolutely delicious. It is dressed with a super easy vinaigrette that adds a pop of flavor that will tantalize your taste buds.

 

Spinach, Strawberry & Pine Nuts Salad

With Strawberry-Jalapeño Vinaigrette

 

This past weekend we had out-of-state family come for a visit, and that meant a large family gathering. Of course, great food is always a part of any get-together. I was in charge of cookies and a salad.

Luke, Rory, and I had really enjoyed this salad a couple weeks ago, when we had it with our Strawberry Jalapeño Glazed Chicken, so I thought I would share it with the fam. It makes a wonderful summer salad, and it was perfect for Luke’s vegetarian sister-in-law.

 

Spinach, Strawberry & Pine Nuts Salad

Here’s What You Need:

Fresh Spinach,  Strawberries, Pine Nuts, Parmesan Cheese, Smucker’s Fruit & Honey Strawberry-Jalapeño Fruit Spread, White Balsamic Vinegar, Olive Oil, Salt, and Pepper.

For the Salad:

In a small pan, heat Olive Oil over medium heat. Add Salt, Pepper, and Pine Nuts. Saute until Pine Nuts are toasted. Keep watch, as this does not take very long. Set aside to cool.

Remove  Strawberry leaves and/or stems. Chop into bite-sized pieces.

In a large bowl, combine Spinach, strawberries, pine nuts. Grate Parmesan Cheese over the top. Dress with Strawberry-Jalapeño Vinaigrette and toss.

For the Vinaigrette:

In a glass jar with a lid, add 1-part Strawberry-Jalapeño Fruit Spread and 1-part White Balsamic Vinegar. Place lid on jar and shake well. NOTE: For the 3 of us we used 1/4 cup fruit spread, 1/4 cup balsamic vinegar, and we had a little leftover vinaigrette).

 

 

 

Get the Printable Recipe!

5 from 1 reviews
Spinach, Strawberry & Pine Nuts Salad with Strawberry-Jalapeño Vinaigrette
 
Prep time
Cook time
Total time
 
An easy and delicious Summer Salad with fresh and lively flavors. Spinach, strawberries, pine nuts, and an amazing Strawberry-Jalapeño Vinaigrette.
from:
Type: Salad
Ingredients:
  • Fresh Spinach
  • Strawberries
  • Pine Nuts
  • Parmesan Cheese
  • Smucker's Fruit & Honey Strawberry-Jalapeño Fruit Spread
  • White Balsamic Vinegar
  • Olive Oil
  • Salt
  • Pepper
Directions:
  1. There are two sections.

    ]For the Salad:
  2. In a small pan, heat Olive Oil over medium heat.
  3. Add Salt, Pepper, and Pine Nuts.
  4. Saute until Pine Nuts are toasted. Keep watch, as this does not take very long.
  5. Set aside to cool.
  6. Remove Strawberry leaves and/or stems. Chop into bite-sized pieces.
  7. In a large bowl, combine Spinach, strawberries, pine nuts.
  8. Grate Parmesan Cheese over the top.
  9. Dress with Strawberry-Jalapeño Vinaigrette and toss.

    For the Vinaigrette:
  10. In a glass jar with a lid, add 1-part Strawberry-Jalapeño Fruit Spread and 1-part White Balsamic Vinegar.
  11. Place lid on jar and shake well.
    NOTE: For the 3 of us we used 1/4 cup fruit spread, 1/4 cup balsamic vinegar, and we had a little leftover vinaigrette).
Notes
Great served with Strawberry-Jalapeño Glazed Chicken
https://lifewithlorelai.com/2016/08/01/strawberry-jalapeno-glazed-chicken-recipe/
3.5.3208

This Spinach, Strawberry & Pine Nuts Salad is a healthy and tasty offering, full of great summer flavors. Don’t forget to try this with my Strawberry-Jalapeño Glazed Chicken. I know you will enjoy!

 

 

 

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Arugula Salad with Tomato and Pignolias

Arugula Salad

with Tomato and Pignolias

 

This salad is so simple yet super delicious and healthy for you. It can be ready to eat in ten minutes or less. How great is that?

Here’s how you do it…

You’ll need Wild Arugula, Grape Tomatoes, a regular garden-sized Tomato, and raw Pignolias (Pine Nuts). I used a Lemon Boy tomato from our yard, which added a nice yellow color to the salad. If you can’t find Grape Tomatoes, any type of mini tomato will work just fine.

 

Toast the Pignolias in a skillet with Olive Oil, Coarse Sea Salt, and freshly ground Pepper. Cut the Grape tomatoes in half diagonally, and chop the garden tomato. Place the Arugula in a bowl, then the tomatoes, top with the toasted pignolias, and toss.

 

We served this as a side salad with burgers, hot off the grill, and one of our favorite grilled side dishes, Sour Cream, Cilantro, Parsley Potatoes.

 

 

 

Here’s a Printable recipe, just for you…

5 from 1 reviews
Arugula Salad With Tomato & Pignolias
 
Prep time
Total time
 
Wild Arugula Salad with Grape Tomatoes, Lemon Boy Tomatoes, and toasted Pignolias (Pine Nuts)
from:
Type: salad
Ingredients:
  • I Bag - Wild Arugula
  • Grape Tomatoes (or any mini tomato)
  • Lemon Boy Tomatoes (or any other type of garden tomato)
  • Raw Pignolias (Pine Nuts)
  • Olive Oil
  • Coarse Sea Salt
  • Fresh Ground Pepper
Directions:
  1. Put a skillet on to get hot with a little Olive Oil
  2. Toast Pignolias with Salt and Pepper to taste
  3. Wash Arugula
  4. Slice Grape Tomatoes in half diagonally
  5. Chopped Lemon Boy Tomato
  6. Place cleaned Arugula in a Bowl
  7. Put in both types of Tomatoes
  8. Top with Toasted Pignolias
  9. Toss
3.3.3077

 

You’ve all heard your mother say to Eat Your Greens, but this Arugula Salad makes it a very tasty proposition! I hope you will enjoy.

Do you have any tasty Arugula recipes?

What kind of easy healthy sides do you like to serve with BBQ?

 

Leave me a comment… I’d love to hear from you!

~Lorelai

 

Sign-up today and don’t miss anything!

 

 

 

...

...

 

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Share using our Hashtag!

 

Leave me a comment… I’d love to hear from you!

...

~Lorelai

 

Sign up today, and don't miss anything! Enjoy EXCLUSIVES, FREEBIES, and FUN.

 

...

 

Contact Lorelai at Lorelai@LifeWithLorelai.com