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Strawberry Spinach Salad with Balsamic Vinaigrette
Strawberry Spinach Salad with Balsamic Vinaigrette is a fresh, colorful, and delicious salad perfect for spring and summer meals. The sweet strawberries, crisp spinach, and tangy vinaigrette create a delightful blend of flavors and textures. This salad is ideal for a light lunch, a starter, or as a side dish for your next barbecue or picnic. Here’s how to make it:
Ingredients
- - For the Salad:
- 6 cups fresh baby spinach, washed and dried
- 2 cups fresh strawberries, hulled and sliced
- 1/2 cup feta cheese, crumbled (or goat cheese)
- 1/4 cup red onion, thinly sliced
- 1/2 cup pecans or almonds, toasted and roughly chopped (optional)
- 1/4 cup fresh basil leaves, torn (optional)
- - For the Balsamic Vinaigrette:
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
Instructions
1
Prepare the Balsamic Vinaigrette:
In a small bowl or a jar with a tight-fitting lid, combine the olive oil, balsamic vinegar, honey (or maple syrup), Dijon mustard, salt, and pepper.
Whisk together or shake (if using a jar) until well blended and emulsified. Taste and adjust seasoning if necessary. Set aside.
2
Assemble the Salad:
In a large salad bowl, combine the baby spinach, sliced strawberries, crumbled feta cheese, and thinly sliced red onion.
If using, add the toasted pecans or almonds and torn basil leaves to the bowl.
3
Dress the Salad:
Drizzle the balsamic vinaigrette over the salad, using as much or as little as you prefer. Gently toss the salad to ensure all the ingredients are lightly coated with the dressing.
4
Serve:
Serve the salad immediately, while the spinach is crisp and the strawberries are fresh. This salad is best enjoyed the day it's made.
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