Spinach and Strawberry Salad
Spinach and Strawberry Salad is a vibrant and refreshing dish that perfectly captures the essence of spring. Its origins can be traced back to the creative fusion of ingredients that celebrate the bounty of the season. Let's delve into the rich history and delightful journey of this beloved salad.
Ingredients
- 6 cups fresh baby spinach leaves
- 2 cups fresh strawberries hulled and sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup sliced almonds toasted
- 1/4 cup red onion thinly sliced
- For the dressing:
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
Instructions
- Prepare the Dressing:
- In a small bowl, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until well combined. Set aside.
- Toast the Almonds:
- Place the sliced almonds in a dry skillet over medium heat. Toast, stirring frequently, until the almonds are golden brown and fragrant, about 3-4 minutes. Remove from heat and set aside to cool.
- Assemble the Salad:
- In a large salad bowl, combine the baby spinach leaves, sliced strawberries, crumbled feta cheese, sliced red onion, and toasted almonds.
- Dress the Salad:
- Drizzle the prepared dressing over the salad ingredients, starting with half of the dressing and adding more as needed. Toss gently to coat the salad evenly with the dressing.
- Serve:
- Transfer the dressed spinach and strawberry salad to serving plates or a large platter. Serve immediately as a refreshing side dish or light main course.