Strawberry Spinach Salad With Feta Cheese and Sliced Almonds
Strawberry Spinach Salad with Feta Cheese is a light and fresh mix of romaine, baby spinach, sweet strawberries, crumbled feta, and toasted almonds. Tossed with a homemade pink vinaigrette, it’s perfect for warm days or when you’re craving a big sweet and crunchy salad.
Ingredients
For The Pink Vinaigrette
- ½ cup extra virgin olive oil
- 4 tablespoons apple cider vinegar
- 2 teaspoons Dijon mustard
- ½ teaspoon minced garlic
- 1 tablespoon honey
- 1 teaspoon salt
- 1 shallot finely chopped
- 1 large strawberry (or 2 small ones) stemmed and mashed with the back of a fork
For The Salad
- 3 cups baby spinach
- 3 cups sliced Romaine lettuce
- ½ cup feta cheese (or goat cheese)
- ¼ cup sliced almonds
- ½ red onion sliced
- 2 cups fresh strawberries, trimmed and halved (1 pint)
Instructions
- Measure the dressing ingredients and blend for a few seconds using a hand-held immersion blender or small food processor.
- Pour into a small jar with a lid and set aside.
- Place the almonds in a dry skillet over medium heat. Toast them for about 4 minutes, shaking the pan occasionally, until they’re golden brown and fragrant. Remove from heat and let cool.
- Remove the outer leaves from the romaine and discard the core. Slice the lettuce crosswise into 1-inch strips. Rinse the romaine and spinach under cold running water.
- Dry the leaves in a salad spinner or pat gently with paper towels. Place the greens in a large mixing bowl and toss to combine.
- Divide the greens between four large salad plates. Top each with crumbled feta, red onion, halved strawberries, and toasted almonds.
- Serve with dressing on the side.
Notes
TIPS
- Use fresh vegetables and good-quality cheese for the best flavor.
- If you like extra dressing, double the recipe.
- Make the dressing at least 15 minutes ahead of time so the flavors can blend.
- You can use frozen strawberries in the dressing, but use fresh berries for the salad.
- Store leftover dressing in an airtight container in the fridge for 2 to 3 days.
- Add sliced Grill Pan Seared Chicken Breasts or Roasted Fish on top to turn it into a full meal.
Nutrition
Calories: 452.8kcalCarbohydrates: 20.4gProtein: 8.7gTotal Fat: 39.4gSaturated Fat: 6.9gCholesterol: 16.7mgSodium: 986.2mgPotassium: 577.2mgFiber: 6.1gSugar: 10.7gNet Carbohydrates: 14.3g
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