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    Strawberry and baby spinach salad with strawberry vinaigrette

    By Alex Araizaga
    Historic Santa Maria Inn, Santa Maria

    Strawberry and baby spinach salad with strawberry vinaigrette
    Strawberry and baby spinach salad with strawberry vinaigrette

    Ingredients

    Strawberry vinaigrette
    12 fresh strawberries
    1/4 cup water
    1 tsp. red wine vinegar
    2 tbsp. brown sugar
    1/2 tsp. dried thyme
    1/2 tsp. dried basil
    1 cup extra virgin olive oil

    Spinach salad
    4 cups baby spinach
    16 large fresh strawberries
    24 mandarin orange segments (canned or fresh)
    1/2 cup bacon bits
    1/2 cup won ton skins, cut in strips

    Directions

    For vinaigrette: Place strawberries in a blender and blend. Add water, vinegar, brown sugar, thyme and basil. Blend ingredients and slowly drizzle olive oil into blender until dressing has reached desired consistency. Refrigerate for 2 hours, if possible, or up to 1 week.

    To serve: Place spinach in the center of chilled plates. Slice strawberries vertically and place atop spinach. Place 6 pieces of mandarin orange atop each salad. Sprinkle with bacon bits. Deep-fry won ton skins until they are golden brown. Place atop salad. Serve with strawberry vinaigrette.

    Serves 4