Spinach and strawberry salad is a perfect blend of fresh summer flavors. Super light and satisfying!
I’ve mentioned how I get six degrees of another recipe going on. This is a case of that working out in marvellous (mahvelous!) fashion.
This is the salad I invented to go with my Savory Strawberry Salad Dressing, and it is so simple and so good! One of those nice cases of a recipe that takes almost no work having the biggest flavor payoff ever.
Here are the strawberries. Sweet, juicy summery deliciousness!
This is the finished salad. I like to use a bagged spinach greens mix that includes some arugula, baby bok choy, epinard I think (whatever that is, but it sounds French), but plain spinach greens would be great too.
Toss the greens with some strawberries, toasted almonds and savory strawberry salad dressing and you’re eating good. This reminds me of something I would be served at an open-air riverside cafe with cloth napkins and flirty waitstaff.
I couldn’t resist any more. I had to eat the salad. This is the plate I mentioned licking clean. I had more later that night, and licked that plate clean, too.
This is going to be my go-to I want to feel like a fancy summer princess salad for a while, I can tell. Fancy summer princesses are allowed to lick their plates clean in my house. That might not fly at the riverside cafe, but if I try it I’ll let you know how it goes.
Eat Healthy Eat Happy
A spinach and strawberry salad that's light, easy to make and full of fresh summer flavor.
5 minPrep Time
20 minCook Time
25 minTotal Time
- A 10 oz. bag spinach greens or spinach greens blend
- 1 c toasted almond slivers (I'll describe how, and here's a post on toasting almonds too)
- 1 1/2 c hulled, sliced strawberries
- 1 1/2 c hulled strawberries
- 2 Tbs balsamic vinegar
- 1/4 c olive oil
- 1 Tbs hot mustard (I used Chinese but English and Dijon are similar)
- 1 Tbs maple syrup
- 1 clove garlic, minced
- 1/4 tsp salt
- pinch dried rosemary
- black pepper to taste
- To toast the almonds, heat the oven to 300 and spread the almonds in a single layer on a cookie sheet. Bake for about 8 minutes, stir and flip them around and bake another 5-8 minutes. Set aside to cool.
- To make the dressing, microwave 1 cup of the strawberries for about 3 minutes. Combine the cooked and raw berries and the rest of the ingredients in a blender or food processor and process until smooth and creamy.
- Divide the ingredients between two plates. You'll probably have some leftover dressing, which can be stored in the fridge for up to a week.
Pin some salad!
What are your favorite summer salads? What’s your favorite way to feel like a fancy summer princess? Or prince. All are welcome here.