Strawberry Macadamia Nut and Spinach Salad with Honey Mustard Vinaigrette

The combination of macadamia nuts, strawberries, spinach and honey makes an unusual but splendid early summer salad. Try as a first course with a brie quesadilla cut in quarters.

Photo by Franny N.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 8

    cups (2 L) baby spinach

  • 1/2

    English cucumber, peeled and diced

  • salt

  • 4

    cups (1 L) strawberries, hulled and halved

  • 1/4

    cup (50 mL) chervil or Italian parsley sprigs

  • 2/3

    cup (150 mL) macadamia nuts

  • Vinaigrette

  • 2

    tsp (10 mL) runny honey

  • 1

    tbsp (15 mL) grainy mustard

  • 2

    tbsp (25 mL) sherry vinegar

  • 1/2

    cup (125 mL) extra virgin olive oil

  • Salt and freshly ground pepper

Directions

1. Place spinach in a large salad bowl. 2. Lightly salt the diced cucumber. Leave to drain in a colander for 30 minutes so the juices will drip out. Pat dry with paper towels. 3. Toss the cucumber with the strawberries. Add to spinach, and toss with chervil and macadamia nuts. 4. Whisk together honey, mustard and vinegar. Whisk in olive oil. Season with salt and pepper. Toss with salad.

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