Spinach and Strawberry Salad
This refreshing Spinach and Strawberry Salad is the perfect combination of sweet and savory, making it an ideal dish for a light lunch or a side for dinner.
Equipment
- 1 large salad bowl
- 1 whisk
- 1 measuring cups and spoons
- 1 cutting board
Ingredients
- 6 cups fresh spinach leaves About 180 grams.
- 2 cups strawberries, hulled and sliced About 300 grams.
- 1 cup crumbled feta cheese About 150 grams.
- ½ cup walnuts, roughly chopped About 60 grams.
- ¼ cup olive oil 60 ml.
- 2 tablespoons balsamic vinegar 30 ml.
- 1 tablespoon honey 15 grams.
- to taste salt
- to taste pepper
Instructions
- Start by rinsing the fresh spinach leaves thoroughly under cold water. Spin them dry in a salad spinner or pat them dry with a clean kitchen towel.
- In a large salad bowl, add the washed spinach leaves.
- Hull and slice the strawberries and add them to the bowl with the spinach.
- Add crumbled feta cheese and chopped walnuts to the bowl.
- In a separate small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper until well combined.
- Drizzle the dressing over the salad and gently toss to coat all the ingredients evenly.
- Serve immediately, enjoying the crunch of the walnuts and the sweetness of the strawberries against the fresh spinach.
Notes
Feel free to add grilled chicken or tofu for a protein boost.
For a nut-free version, you can substitute walnuts with sunflower seeds or omit them entirely.
This salad is best enjoyed fresh but can be stored in the refrigerator for up to one day if necessary, though the spinach may wilt.