What do you get with the heat of ginger, the cool of lime, the sweetness of strawberries, the earthiness of spinach, and the crunch of sugar&spice almonds? This salad! A perennial favourite with our family, I have brought this to dozens of parties, showers, holiday celebrations and potlucks, and never brought any home afterwards. This tastes like summer — each bite bringing surprising freshness and crunch.
The almonds make the perfect topping, and are simple to make. If you are serving 4 people, use 1/2 cup slivered almonds, 1/2 cup sugar, and 1/2 tsp of ginger. For a larger batch, 1 cup almonds, 1 cup sugar, and 1 tsp ginger. If you’re like me and know that either you will be serving a small army, or nibbling these tasty bits, ramp up the quantity to 1 1/2 cups and 1 1/2 tsp — you get the idea. đŸ™‚
Make the Ginger Candied Almonds:
Begin by laying out a large piece of waxed paper on a towel, or something that will protect the counters from heat. (Do this before proceeding, or you will regret it. I know from experience….)
Place a large frying pan over medium heat and add the sugar and ginger. Stirring with a wooden spoon, heat until the sugar begins melting. Yes, just like you did in junior high science class!
As the sugar begins to melt and clump, toss in the slivered almonds. Stir constantly — don’t allow the sugar to scorch. The almonds will toast, but shouldn’t brown.
Continue to stir until the sugar is melted and the almonds are coated.
Quickly pour onto the waxed paper, spreading as thinly as possible. Allow the almonds to cool about 10 minutes before breaking them apart.
Store in an airtight container.
Make the vinaigrette:
Squeeze lime into a glass container. Add an equal amount of honey. I just “eyeball” this measurement, because the honey is heavy and sinks to the bottom.
Add ginger and olive oil. Shake or wisk to incorporate.
For the salad, toss spinach, thinly sliced green onions, and strawberries together. Moments before serving, add the vinaigrette and top with ginger candied almonds.
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Spinach Salad with Ginger & Lime Vinaigrette
Description
A salad that “tastes like summer”
Ingredients
- 1 cup slivered almonds
- 1 cup sugar
- 1 tsp ginger
- 1 lime, juiced
- 1/4 cup honey
- 1/2 tsp ginger
- 1/2 Tbsp olive oil
- 1 bag baby spinach
- 1 package strawberries
- 2–3 slender green onions
Instructions
- Prepare a large piece of waxed paper on a towel, or something to protect countertops from heat.
- Heat sugar and ginger in a large frying pan over medium heat, stirring often with wooden spoon. Once the sugar begins to melt and clump, add in almonds.
- Stirring constantly, continue to melt sugar, coating almonds evenly.
- Immediately spread coated almonds on the waxed paper.
- Allow to cool at least 10 minutes before breaking apart.
- Store in an airtight container.
- Juice lime. Add an equal amount of honey, the olive oil, and the ginger. Shake or whisk vigorously to combine. Store in refrigerator.
- Make salad with sliced green onions, quartered strawberries, and torn spinach. Right before serving, toss with vinaigrette and almonds.
