Crisp strawberry spinach salad is a recent and crowd pleasing addition to any spring or summer time desk.
This spinach strawberry salad is chock-full of candied pecans, crumbled feta cheese, and purple onions tossed in a white balsamic dressing.
- Taste: Candy berries, crunchy nuts, and a tangy dressing.
- Talent stage: Whisk the dressing and drizzle over the salad. Serve!
- Funds tip: Use leftover dressing as a marinade for grilled chicken or sauteed shrimp.
- Swaps: Contemporary blueberries, blackberries, or raspberries can be utilized as an alternative of strawberries.
- Time-Saving Tip: No time to scrub and dry spinach? Use a bag of prewashed child spinach, lettuce, or a spring combine!
Ingredient Ideas
- Greens: I take advantage of recent spinach on this recipe. It may be changed with a mixture of child greens or arugula.
- Strawberries: Contemporary, juicy strawberries are the star of this salad, however virtually any berry can be utilized. Blackberries, blueberries, and raspberries are favorites.
- Nuts: Candied pecans provide a candy distinction to the tangy cheese and zesty dressing. Toasted almonds, walnuts, pistachios, or nut-free seeds like sunflower and pepitas (pumpkin seeds) add crunch as effectively.
- Cheese: Feta cheese provides a creamy, salty ingredient. Swap it for goat cheese or blue cheese crumbles.
Dressing For Strawberry Salad
I take advantage of a quite simple 4-ingredient dressing on this recipe. Attempt poppyseed, balsamic French dressing, or raspberry French dressing for a store-bought dressing.
Variations: As a substitute of diced avocado, strive mandarin segments, or grape halves. Make it a essential dish and prime strawberry spinach salad with salmon croquettes, or grilled rooster or shrimp.
Storing Strawberry Spinach Salad
Maintain leftover strawberry spinach salad in a coated container, stir it, and add recent cheese, nuts, and dressing if desired.
Extra Fruity Salads
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Strawberry Spinach Salad
This strawberry spinach salad is a recent and flavorful mixture of candy berries, tender greens, crunchy nuts, and creamy cheese, all tossed in a tangy selfmade dressing.
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In a jar with a good becoming lid, mix olive oil, white balsamic vinegar, honey, garlic powder, salt, and pepper and put aside.
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Slice the avocado and toss with lemon juice.
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In a big salad bowl, mix spinach, strawberries, purple onion, pecans, and cheese.
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Drizzle with dressing, add avocado, and serve instantly.
Retailer salad individually from the dressing within the fridge for as much as 3 days.
Energy: 582 | Carbohydrates: 32g | Protein: 10g | Fats: 48g | Saturated Fats: 10g | Polyunsaturated Fats: 6g | Monounsaturated Fats: 30g | Ldl cholesterol: 13mg | Sodium: 242mg | Potassium: 798mg | Fiber: 7g | Sugar: 22g | Vitamin A: 7021IU | Vitamin C: 69mg | Calcium: 147mg | Iron: 4mg
Diet data supplied is an estimate and can range primarily based on cooking strategies and types of components used.
Course Salad
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