make this salad.

Seriously.

Once you get the dressing made, all you have to do is assemble the ingredients.  I have them all stacked on top of the tub of spinach in my refrigerator, so it's easy to pull it out and make a quick salad.  This isn't what I would normally choose when it's 30 degrees outside, but it's so delicious I can't resist.


Spinach Salad with Strawberry Champagne Vinaigrette
Ingredients:
For the vinaigrette:
1 cup fresh strawberries, sliced
2 1/2 tbsp. red wine vinegar
1 1/2 tbsp. Champagne
1 tbsp. sugar
Pinch of salt

For the salad:
Baby spinach leaves
For topping:
Chopped walnuts, toasted
Dried cranberries
Green apples, thinly sliced

Directions:
To make the vinaigrette, combine the strawberries, red wine vinegar, champagne, sugar and salt in the bowl of a food processor.  Process until smooth.  Store in an airtight container.
To make the salad, place some baby spinach in a bowl.  Drizzle with the vinaigrette and toss to coat.
Top with a few chopped toasted walnuts, dried cranberries, and a few slices of green apple.

Source: inspired by Annie's Eats, originally from Epicurious

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