STRAWBERRY SPINACH SALAD
A delicious and light salad on its own or filling when paired with shrimp, chicken, or salmon for a complete meal.
1 1/2 lbs. Spinach
1 quart Strawberries
4 Tbsp. Robert Rothschild Farm Rhubarb Strawberry Preserves
3 Tbsp. Sugar
1/4 cup Robert Rothschild Farm Red Raspberry vinegar
3/4 cup Vegetable oil
Zest or half an orange, to taste
Optional: Chopped glazed pecans, feta cheese crumbles
Rinse strawberries, remove stems and pat dry with paper towel. Zest oranges then remove skin and cut into quartered sections. In a small mixing bowl, combine Rhubarb Strawberry Preserves, sugar, orange zest, vinegar, whisk until blended. Slowly add vegetable oil while whisking to blend properly, then set aside. Top spinach with oranges, strawberries, pecans, and feta (if using) and drizzle with vinaigrette.