Spinach And Strawberry Salad With Thyme-Infused Vinaigrette

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Los Angeles Times


Taylormade my own version of this salad and served it on skewers.
830edca56c7d   •  27 Apr   •  Report
the olive oil
d6b17e4d252c   •  25 Jun   •  Report
sounds yummy!
5cf91bec6534   •  15 Jun   •  Report
How the heck does this dish have over 1200 calories??? I'm hoping that's a typo.
aa9468cc72d5   •  14 Jun   •  Report
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This makes three-fourths cup dressing. Save the remaining dressing, refrigerated and covered, for 1 week.

1/2 cup best-quality olive oil

2 tablespoons chopped fresh thyme leaves, divided (any variety of strongly flavored thyme will work; lemon thyme gives a particularly nice flavor)

4 tablespoons white balsamic vinegar

1/4 teaspoon Dijon mustard

1 small shallot, finely minced (1 generous tablespoon)

1 teaspoon sea salt, or to taste

1/2 teaspoon freshly ground black pepper, or to taste

1/2 pound baby spinach leaves (about 12 cups), stemmed, washed and dried well, and any large leaves torn into bite-sized pieces

1 1/2 pints fresh strawberries, preferably red and yellow, washed, dried, hulled and sliced lengthwise

4 sprigs thyme or strawberry blossoms for garnish

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