Ingredients
Scale
- 4 cups baby spinach leaves
- 1 cup fresh strawberries, sliced
- 1/4 cup sliced almonds
- 1/4 cup crumbled feta cheese
- 1/4 cup balsamic vinegar
- 2 tbsp honey
- 1 tsp Dijon mustard
- 1/2 cup extra virgin olive oil
- Salt and freshly ground black pepper, to taste
Instructions
- Wash and dry the baby spinach leaves and place them in a large bowl.
- Slice the strawberries and add them to the bowl with the spinach.
- Sprinkle the sliced almonds and crumbled feta cheese over the salad.
- For the dressing, whisk together the balsamic vinegar, honey, Dijon mustard, olive oil, salt, and pepper in a small bowl.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve immediately and enjoy!
Notes
- You can add grilled chicken or tofu to make it a full meal.
- For a vegan version, omit the feta and use a plant-based cheese or chickpeas for protein.
- Make the dressing ahead of time and store it in the fridge for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: N/A
- Category: Salad
- Method: Tossing
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 180
- Sugar: 9g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg
Keywords: Spinach Strawberry Salad, Healthy Salad, Summer Salad, Fresh Salad, Spinach, Strawberries, Quick Salad