Strawberry Salad
Yield: 6 servings
Calories: 297kcal
I love making strawberry salad with tangy balsamic dressing because it's a refreshing and light dish perfect for a summer day.
Ingredients
Strawberry Salad
- 5 ounces (142 g) baby spinach
- ½ pound (227 g) strawberries, washed and sliced
- ¼ cup (19 g) sliced red onions, ⅛" thick
- ½ cup (67 g) pecans, or candied pecans
- ¼ cup (34 g) feta cheese
Balsamic Vinaigrette
- ¼ cup (60 ml) balsamic vinegar
- 2 tablespoons (30 ml) honey
- 1 tablespoon (10) poppy seeds, optional
- 2 teaspoons (10 ml) Dijon mustard
- 1 teaspoon (5 ml) mayonnaise, optional
- ½ teaspoon (3 g) kosher salt
- ¼ teaspoon black pepper
- ½ cup (120 ml) extra-virgin olive oil
Instructions
- Prepare the Spinach – Rinse the spinach under cool water. Dry the leaves in a salad spinner.
- Make the Dressing – In a medium bowl, whisk together balsamic vinegar, honey, poppy seeds (if using), Dijon mustard, mayonnaise (if using), salt, and pepper. Slowly drizzle in the olive oil and whisk until it becomes a lightly thickened emulsified dressing. Season to taste.
- Dress the Spinach – Add the spinach to a large serving bowl. Drizzle on ¼ cup of the dressing, and toss to coat.
- Assemble the Salad – Top the spinach with strawberries, onions, pecans, and goat cheese.
- To Serve – Serve the spinach salad with extra dressing on the side. Garnish with poppy seeds if desired.
Notes
- Dressing Yield: ¾ cups
- Storing: The dressing can be stored in an airtight container in the refrigerator for up to 5 days. Whisk before using. The salad can be covered and refrigerated for up to 2 days.
Nutrition
Calories: 297kcal | Carbohydrates: 14g | Protein: 3g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 0.002g | Cholesterol: 6mg | Sodium: 310mg | Potassium: 267mg | Fiber: 3g | Sugar: 10g | Vitamin A: 2253IU | Vitamin C: 30mg | Calcium: 94mg | Iron: 1mg
Recipe Link
Recipe Video