Whaaaat??? Salad on a stick? How different is that?
Not only is this dish really pretty, but it’s quite tasty, too! This is a great way to showcase all those beautiful strawberries that are so abundant in the stores right now, and since each person just grabs their own “kebab”, it’s also a perfect dish for this weekend’s 4th of July celebrations. You can prepare the sticks ahead of time, put them in the fridge and just before serving, drizzle with the honey/balsamic dressing and sliced almonds. You might even sprinkle a few blueberries around, to have your “red, white & blue”.
Strawberry-Spinach Salad on a Stick
- 1 large container strawberries, washed, dried, & stems removed
- 1/2 cup sliced almonds
- 1 bag baby spinach leaves, washed, dried & stems removed
- wooden skewers, (see note)
Pierce one strawberry onto a skewer and slide it down leaving about 3-4 inches at the end of the stick. This will be the handle. Stack 3-4 spinach leaves, fold them over and pierce onto the stick. Alternate with the remaining berries and spinach. Lay the kebabs onto a serving platter. (can be covered with Seran Wrap and refrigerated at this point). When ready to serve, drizzle with dressing and sprinkle with almonds.
- 1/2 cup balsamic vinegar
- 1/4 cup honey
- 1/2 cup olive oil
- 1 teaspoon Dijon mustard
Whisk all ingredients together.
Note: I was only able to find wooden skewers that were about a foot long at the grocery store, so I just cut them to about 8 inches. I used 3 strawberries per stick.