Thursday, May 2, 2013

Strawberry Spinach Salad with Balsamic Vinaigrette

Not only is this one of the prettiest salads I've ever made, it's one of the tastiest!  Fresh strawberries on a bed of baby spinach, tossed with a tangy balsamic vingaigrette.  Top with some crumbled gorgonzola and sliced almonds for a perfect spring salad.

Strawberry Spinach Salad with Balsamic Vinaigrette

- 1 lb. fresh strawberries, halved or quartered
- 10 oz. fresh baby spinach (2 boxes, if feeding more than 2 people)
- 1/2 c. crumbled Gorgonzola cheese
- 1/4 c. sliced or slivered almonds
for the dressing: (I usually double this and keep in a jar in the fridge)
- 1/4 c. + 2 T. balsamic vinegar
- 2 T. honey
- 1/2 c. olive oil
- 1 T. minced garlic
- 1 t. Dijon mustard
- 1/2 t. kosher salt
- 1/4 t. fresh ground pepper
Want to make this a meal?  Add some slices of grilled chicken!  Or serve alongside a juicy steak.
(serves 4)


1.  Wash the berries, then cut in half or quarter. Set aside.

2.  To prepare the dressing,  I simply place all ingredients in a mason jar and shake it like crazy.  As an alternative, you can also place the ingredients in a bowl and whisk until combined.  I like the jar method because it's easy to double the recipe and keep the extra for next time - just shake a few times and it's ready to go!

3.  To assemble the salad, place the spinach in a large serving bowl.  Toss with balsamic dressing until evenly coated.

4.  Top with feta, almonds, and strawberries.  Alternately, you can toss the spinach with dressing, then place on each serving plate and top with remaining ingredients.

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