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Spinach Salad with Strawberry Vinaigrette and Pistachios

Spinach Salad with Strawberry Vinaigrette and Pistachios


½ small red onion, thinly sliced

1½ teaspoons kosher salt, divided

2 tablespoons unsalted butter

½ cup roughly chopped raw pistachios

1 tablespoon Bonne Maman Strawberry Preserves

2 tablespoons grapeseed or canola oil

½ teaspoon freshly ground black pepper

1 lime, halved

6 cups baby spinach


In a fine-mesh sieve or colander, mix the onion with ½ teaspoon of the kosher salt. Set aside for 5 minutes, then rinse under cold water. Transfer the onion to a paper towel and set aside.

In a large skillet set over medium heat, melt the butter. Add the pistachios and cook, shaking the pan often, until the pistachios are golden-brown, 3 to 4 minutes. Stir in ½ teaspoon of the kosher salt and turn the pistachios out onto a large plate to cool.

In a salad bowl, whisk together the Bonne Maman Strawberry Preserves, oil, remaining ½ teaspoon of salt, black pepper and the juice of 1 lime half. Add the spinach, onion and pistachios and toss to coat. Squeeze the remaining lime half over the salad, gently toss and serve.

Yield: 6 servings

Cook Time: 5 minutes

Recipes from the Tasting Table Test Kitchen