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Spinach Salad with Prickly Pear-Chipotle Vinaigrette

prickly pear salad dressing

Spinach Salad with Prickly Pear-Chipotle Vinaigrette

The sweet, savory and spicy combination in this dressing adds an unexpected range of flavors that helped to create what would have been an ordinary salad into a savored experience. Enjoy changing fruit choices or adding dehydrated fruit pieces.

Dressing:

  • 1/3 cup red wine vinegar
  • 1 tablespoon Dijon Mustard
  • 1/8 cup Cheri’s Prickly Pear Cactus Syrup
  • 1 – 2 chiles, canned Adobo Chipotle Chiles
  • Salt and pepper to taste
  • 2/3 cup extra virgin olive oil

Instructions for Dressing:

  1. Blend vinegar, mustard, syrup, chiles, salt and pepper until smooth (adjust the syrup and chiles to taste). While blending, slowly add the olive oil until creamy.

Salad:

  • 6 cups baby spinach
  • 2 cups strawberries, sliced
  • 1 avocado, peeled, pitted and diced
  • ¼ cup crumbled feta cheese
  • ¼ cup toasted pine nuts (directions following)

Instructions for Salad:

Toast pine nuts:

  1. Preheat oven to 375 degrees F.
  2. Spread the nuts on a baking sheet and bake about 5 – 10 minutes, stirring occasionally until golden brown. Cool.
  3. Place baby spinach in large salad bowl. Top with strawberries, avocado and feta cheese. Drizzle 1/3 cup dressing over salad and lightly toss. Top with pine nuts. Enjoy! Makes 4 – 6 servings.