Spinach+Strawberry Salad with Jamaica Vinaigrette
Prepare a fresh spinach and strawberry salad with a tangy Jamaica hibiscus vinaigrette.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Spinach (fresh, washed and dried) | 300 | Grams |
| Strawberries (hulled and sliced) | 250 | Grams |
| Red Onion (small, thinly sliced) | 1 | Count |
| Feta Cheese (crumbled) | 150 | Grams |
| Almonds (sliced and toasted) | 100 | Grams |
| Dried Hibiscus Flowers (for making Jamaica tea) | 50 | Grams |
| Water (for brewing hibiscus tea) | 500 | Milliliters |
| Olive Oil (extra virgin) | 60 | Milliliters |
| Balsamic Vinegar (for vinaigrette) | 30 | Milliliters |
| Honey (for vinaigrette) | 2 | Tbsp |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (freshly ground, to taste) | 0.5 | Tsp |
Instructions
- Prepare the Jamaica tea by boiling 500 milliliters of water and adding the dried hibiscus flowers. Let it steep for 10 minutes, then strain and cool.
- In a small bowl, whisk together 60 milliliters of olive oil, 30 milliliters of balsamic vinegar, 2 tablespoons of honey, and 60 milliliters of the cooled Jamaica tea. Season with salt and black pepper.
- In a large salad bowl, combine the spinach, sliced strawberries, and thinly sliced red onion.
- Add the crumbled feta cheese and toasted almonds to the salad.
- Drizzle the Jamaica vinaigrette over the salad and toss gently to combine.
- Serve immediately, ensuring each serving has a mix of all ingredients.
Prep
- Steep hibiscus flowers in boiling water for 10 minutes and cool.
Kitchen equipment
Salad SpinnerWhiskStrainer