Use some of your farmer’s market strawberries for this delicious strawberry spinach salad with balsamic vinaigrette. You’ll be glad that you did. Strawberries and balsamic vinegar complement each other perfectly in this salad. The sweet and salty walnuts add a touch of crunch and richness to balance the tart vinaigrette.
This recipe makes 4 small servings.
Tips
- This salad is also good with a spinach and baby lettuce blend.
- Chiffonade some basil leaves and sprinkle them into the salad. To chiffonade, layer the leaves on top of each other and roll them tightly in the long direction of the leaves. Thinly slice the roll horizontally with a sharp knife.
- If you aren’t worried about keeping this vegan, just before serving the salad sprinkle it with some goat cheese crumbles.
Ingredients
You need the following ingredients for the salad:
- 1 5-ounce bag baby spinach, washed
- 1 pint strawberries, sliced (about 1 cup)
- a handful of sweet and salty walnuts (about 1/4 of a cup)
- 1/3 cup balsamic vinaigrette (this amount will vary based on how much dressing you like on your salad)
Directions
Add the spinach leaves to a salad bowl. Cover the salad with the sliced strawberries.
When you are ready to serve the salad, sprinkle the walnuts on top, pour some vinaigrette over the salad and toss it. Distribute it into individual bowls and serve.
Here’s the salad with goat cheese added.
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