Spinach Strawberry Salad

5 from 1 vote

Spinach Strawberry Salad is a perfect balance of sweet and savory flavors with crumbled feta, crunchy almonds, and a fresh basil vinaigrette.

Course Salad

Cuisine American

Diet Diabetic, Gluten Free, Low Calorie, Vegetarian

Prep Time 10

Cook Time 0

Total Time 10

Servings servings

Calories 154kcal

Author Yumna Jawad

Equipment

Ingredients

Basil Vinaigrette

1 cup basil leaves
1 lemon juiced
¼ cup olive oil
¼ teaspoon salt
¼ teaspoon pepper

Salad

1 5 ounce container baby spinach
1 cup quartered strawberries
½ cup crumbled feta cheese
¼ cup sliced almonds

Instructions

To make the basil vinaigrette, add all of the ingredients to a small food processor or blender, and process for 30 seconds to 1 minute, or until smooth and bright green.
To assemble the salad, place spinach on a large serving platter or salad bowl. Scatter strawberries, feta and almonds on top. Drizzle with dressing and serve.

Notes

Storage: This salad is best enjoyed fresh, but any leftover spinach strawberry salad can be stored in an airtight container in the fridge for up to 1 day. To make this salad ahead of time, keep all components separately and then assemble them before serving.

Tips:

Use a serving platter or shallow salad bowl with a larger surface area. This makes tossing the salad easier without damaging the delicate spinach leaves.
Serve the salad chilled for the best flavor.
Don't overdress the salad. Start low and add more dressing as needed to avoid soggy salad.

Nutrition