Puree some leftover strawberries, add a little oil and white wine vinegar and you'll have strawberry vinaigrette. Some grocery stores do carry strawberry vinaigrette, which can be used in place of raspberry vinaigrette.
- 1 package (10 ounces) fresh spinach, torn
- 2 cups sliced fresh strawberries
- 1 cup sliced fresh mushrooms
- 1/3 cup real bacon bits
- 1/3 cup raspberry vinaigrette
- In a large salad bowl, combine the spinach, strawberries, mushrooms and bacon. Drizzle with vinaigrette and toss to coat. Yield: 6 servings.
Originally published as Strawberry Spinach Salad in Weeknight Cooking Made Easy Annual 2005, p280
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