Spinach Strawberry Salad
Spinach Strawberry Salad is a perfect balance of sweet and savory flavors with crumbled feta, crunchy almonds, and a fresh basil vinaigrette.
Servings: 6 servings
Ingredients
Basil Vinaigrette
Salad
- 1 5 ounce container baby spinach
- 1 cup strawberries quartered
- 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
Calories: 154kcal | Carbohydrates: 6g | Protein: 4g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 11mg | Sodium: 259mg | Potassium: 242mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2486IU | Vitamin C: 31mg | Calcium: 111mg | Iron: 1mg
QR code
Scan code to view the full recipe on your phone.
