Description
A bright and refreshing salad featuring ripe strawberries, peppery baby spinach, and a glossy balsamic-poppy dressing.
Ingredients
Scale
- 200 g (7 oz) baby spinach
- 450 g (1 lb) strawberries, sliced
- 110 g (4 oz) feta cheese, crumbled
- 60 g (1/2 cup) sliced almonds, toasted
- 30 g (1 oz) red onion, thinly sliced
- 10 g fresh basil, torn
- 80 ml (1/3 cup) extra-virgin olive oil
- 30 ml (2 tbsp) balsamic vinegar
- 15 ml (1 tbsp) honey
- 5 ml (1 tsp) Dijon mustard
- 10 g (1 tbsp) poppy seeds
- 3 g (1/2 tsp) salt
- 1/4 tsp black pepper
Instructions
- Toast the almonds: Heat a dry skillet over medium heat and add sliced almonds. Toast for 3–4 minutes, tossing every 30 seconds, until fragrant and lightly browned.
- Prepare the produce: Wash and dry the baby spinach. Hull and slice the strawberries. Thinly slice the red onion and tear the basil.
- Make the dressing: In a small bowl or jar, combine olive oil, balsamic vinegar, honey, Dijon mustard, poppy seeds, salt, and black pepper. Whisk or shake until emulsified.
- Assemble the salad: Add feta and toasted almonds to the bowl with spinach and strawberries. Pour about half the dressing and toss gently.
- Serve immediately: Transfer to a serving platter and enjoy fresh.
Notes
Dress just before serving to keep the salad fresh. Adjust the sweetness of the dressing to your taste.
- Prep Time: 15 minutes
- Cook Time: 4 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 13g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 3.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 12mg