Spinach and Strawberry Salad
By Kelly Stilwell
With big, beautiful, ripe strawberries in season, we thought we’d share a recipe for a healthy salad you can put together in minutes. This recipe makes a delicious meal for four people. Remember to use strawberries within a few days of buying them. If you’re storing them for more than a day, be sure to put them in the fridge. We think the best method for storing them is unwashed and loosely packed in a mason jar, with the lid screwed on tight and placed in the fridge.
If you’ve never made your own vinaigrette, our version might just be your new favorite salad dressing! Let us know if you make this recipe!
Spinach and Strawberry Salad
What you’ll need:
- Fresh spinach
- Ripe strawberries
- Goat cheese
- Pecans
- Homemade vinaigrette
How to make the homemade vinaigrette:
Combine ½ cup of red wine vinegar, 1 tablespoon dried basil, 2 tablespoons of sugar, 3 dashes of hot sauce, 1/2 tablespoon of chopped fresh parsley, salt and pepper, and ¼ cup extra virgin olive oil. Whisk well. Set aside.
How to make the salad:
Place one cup of fresh baby spinach in the bottom of four bowls and divide the strawberries among the bowls.
Break up the goat cheese into bite-sized pieces and divide between the bowls.
Top each bowl with crunchy pecans, spreading them evenly between the bowls. Toasting the pecans gives them a sweeter flavor and really adds depth to the salad.
Give the vinaigrette another whisk and drizzle over the salad. Serve in chilled bowls.
