Spinach, Pea Shoots and Strawberry Salad with Champagne Vinaigrette

We’re TRYING to think Spring around Western New York, but it snowed three times in the last 7 days. Plus more snow showers possibly expected today, east of the city. This is bordering on ridiculous. We should be enjoying the back patio by now, reading in the sunshine.

In an effort to force better weather, we’re trying to eat as though the weather was warm and welcoming. What could be more like Spring than strawberries and pea shoots? Yes please. We’re on board.

Not really a recipe; just a pleasure to create and eat. A base of fresh baby spinach, topped with microgreens, pea shoots, and a little bit of feta, Rocquefort or goat cheese. We made a champagne vinaigrette dressing to top it with. Recipe for that below.

Champagne Vinaigrette Salad Dressing

Prep Time: 5 minutes
Servings: 4
Calories: 71kcal
Print Recipe


  • 2 Tbsp extra virgin olive oil
  • 3 Tbsp Champagne vinegar
  • 1 tsp clear, raw honey
  • ½ tsp garlic powder
  • ¼ tsp white pepper
  • 1 tsp lemon juice


  • Combine all ingredients and whisk to emulsify.


Calories: 71kcal | Carbohydrates: 2g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 1mg | Sugar: 1g | Vitamin C: 1mg | Iron: 1mg

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