This Spinach Strawberry Salad is a vibrant, refreshing dish that combines the earthy flavors of fresh spinach with the sweet tanginess of ripe strawberries.
4 cups fresh spinach leaves (washed and dried)
2 cups strawberries (sliced)
⅓ cup sliced almonds (or walnuts)
¼ cup crumbled feta cheese (or goat cheese)
½ cup balsamic vinaigrette dressing (store-bought or homemade)
Optional add-ins:
Grilled chicken breast (sliced)
Sunflower seeds
Goat cheese (as a substitute for feta)
1 teaspoon balsamic vinegar (for marinating strawberries)
Prepare the Ingredients:
Wash the spinach leaves thoroughly and pat them dry with a clean towel or use a salad spinner.
Wash and slice the strawberries. For extra flavor, marinate the strawberries in 1 teaspoon of balsamic vinegar for 10 minutes.
Toast the Nuts (Optional):
In a small pan over medium heat, toast the sliced almonds (or walnuts) for 2-3 minutes until lightly golden and fragrant. Set aside to cool.
Assemble the Salad:
In a large mixing bowl, combine the spinach, sliced strawberries, and toasted nuts.
Gently fold in the crumbled feta cheese.
Add Protein (Optional):
For a heartier meal, add grilled chicken breast slices or other protein sources like quinoa or chickpeas.
Dress the Salad:
Drizzle the balsamic vinaigrette over the salad. Toss gently to coat the ingredients evenly, being careful not to bruise the spinach leaves.
Serve:
Serve immediately for the freshest taste. Garnish with additional nuts, cheese, or fresh herbs if desired.
Dressing Tip: For a homemade balsamic vinaigrette, whisk together 3 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon Dijon mustard, and a pinch of salt and pepper.
Make-Ahead: Prepare the ingredients in advance, but dress the salad just before serving to maintain freshness and texture.
Customization: Add avocado slices, red onion, or cucumber for extra flavor and crunch.