Strawberry Cucumber Salad with Preserves Balsamic Dressing
Dressing recipe makes enough for several salads (1 1/2 cups). Use your favorite preserve in the dressing! Chicken is optional!
Ingredients
- 8-10 cups baby spinach leaves
- 2 cups cooked chicken, chopped (I use Rotisserie)
- 2 cups fresh strawberries, chopped
- 2 green onion, chopped
- 1 cup English cucumber, seeds removed, chopped
- 1 cup pistachio nuts
- 1/2 cup balsamic vinegar
- 1/4 cup sugar
- 1/2 cup preserves, I used peach, but strawberry or raspberry is delicious, too
- 1 shallot, finely chopped
- 1/2 cup red wine vinegar
- 1 cup canola or olive oil
- Salt and pepper
Instructions
- In a small saucepan, bring the balsamic vinegar, shallots, and sugar to a simmer over medium heat. Simmer uncovered, stirring frequently, until liquid is reduced by half, about 8 minutes. Add the preserves and cook 1 more minute.
- Transfer the mixture to a blender; add the oil and red wine vinegar and puree until smooth. Season with salt and pepper. Chill.
- Place the spinach on a large platter or in a large salad bowl. Add the chicken, strawberries, green onion, cucumber, and pistachio nuts. Drizzle the dressing; toss and serve. You can also plate the salad and then drizzle the dressing on to individiual servings.