I have the easiest salad in the world and every time I make it I am asked for the recipe.
Viv’s Spinach and Strawberry Salad
**Bagged spinach leaves
**Trader Joe’s “Pear Champagne Vinaigrette with Gorgonzola” dressing. If you have a TJ’s near you, this is in the refrigerated/produce section. (If you don’t have a Trader Joe’s near you, I don’t know what to tell you about this dressing… I would drink it straight from the bottle. You can substitute Girard’s Champagne Vinaigrette, or a not-too-sweet poppy seed dressing…but it’s really not the same. sorry)
**Sliced strawberries (at least 2 cups.)
**3/4 cup crumbled goat cheese. (Chevre, not feta. This will come in a “log” of cheese. Cut off the end of the wrapper and use a fork to “flake” the chevre directly onto the salad.)
**1/2 cup roasted, chopped hazelnuts.*
Toss spinach leaves with dressing (however much you like).
Add sliced strawberries over the top of the dressed spinach.
Crumble the chevre over that.
Sprinkle the chopped hazelnuts over the top of the whole she-bang.
It gets “tossed” when you serve it.
*To roast hazelnuts, put a layer on a cookie sheet and roast in the oven at about 325 degrees. Check them every 5 minutes or so and give the cookie sheet a shake. They’re done when they start to turn a golden brown and you can smell them. Let them cool. If they still have the brown, papery little skins on them, just rub a few in between your palms and the little brown husks come right off.
That’s it. Five ingredients, tons of compliments. The hardest part is getting the dressing.