Spinach & Strawberry Salad

This is a video my sister and I made back in 2007. This is a fantastic recipe that I think you're going to love! We went with this video because my son and I went on a High Adventure campout with the Boy Scouts this week and we didn't have time to shoot another. Among other things, we rafted down the Snake River in Jackson Hole, Wyoming. We almost lost one of the leaders when we hit the Big Kahuna class 5 rapids...but we managed to pull him back in. I captured most of it on the GoPro camera that was mounted to my chest. Click here if you would like to see it!

Serves: 10
Prep time:
Cook time:


2 tablespoons red wine vinegar
3 tablespoons sugar
1/2 cup oil
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/2 cup strawberry jam
1/3 cup sugar
1 cup cashew nuts
15 wonton wrappers, cut into thin strips
1 head red leaf lettuce, washed and broken into pieces
1 package spinach, with stems trimmed
1/3 cup bacon pieces, cooked and well drained
1/2 cup red bell pepper, chopped
1 red onion sliced
1 cup strawberries sliced


To make dressing, mix together vinegar, sugar, oil, mustard, salt, and strawberry jam in the blender. Mix until all ingredients are well blended. Set aside. Heat a medium frying pan and add sugar and nuts. Stir constantly over medium heat until nuts are coated and slightly browned. Remove from heat and set aside. Fry wontons in hot cooking oil and drain onto paper towels. When ready to serve salad, put lettuce, spinach, bacon, red pepper, onion, and strawberries into a large bowl and toss. Add salad dressing and toss. Add sugared nuts and wontons last.

Variation: Use fresh raspberries and raspberry jam instead of strawberries and strawberry jam. Substitute almonds for cashews.

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