Ingredients
Scale
- 6 cups fresh baby spinach leaves, washed and dried
- 1 pint fresh strawberries, hulled and sliced
- ¼ cup sliced almonds, toasted
- ¼ cup crumbled feta cheese (optional)
- ¼ cup thinly sliced red onion (optional)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Wash and dry spinach leaves. Hull and slice strawberries. Toast almonds if using.
- In a large salad bowl, combine spinach, strawberries, almonds, feta cheese, and red onion. Toss gently.
- In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper. Adjust seasoning to taste.
- Drizzle dressing over salad and toss gently to coat. Serve immediately, optionally garnished with extra strawberries, feta, and almonds.
Notes
- Can be served as appetizer, side dish, or light main course.
- For a nut-free version, omit the almonds.
- Best served fresh; leftovers can be stored in the fridge for 1 day.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer, Main Course, Side Dish
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian