Summer Strawberry Spinach Salad

A refreshing and light American salad featuring the sweetness of fresh strawberries, the tanginess of crumbled blue cheese, and the crunch of toasted almonds, all atop a bed of baby spinach leaves.

🛒 Ingredients

• 4 cups Fresh Baby Spinach
• 1 pint Hulled Strawberries
• 4 oz Blue Cheese crumbles
• 2 cups Toasted Almonds
• 2 tbsp Extra Virgin Olive Oil
• 1 tbsp Balsamic Vinegar
• 1 tsp Honey
• 1 pinch Salt

👨‍🍳 Instructions

1. 1

   Step 1: Rinse the baby spinach leaves in a large bowl under cold running water, then pat dry with a clean towel.

2. 2

   Step 2: In a medium bowl, whisk together the olive oil, balsamic vinegar, and honey until well combined. Season with salt to taste.

3. 3

   Step 3: In a dry skillet, toast the almonds over medium heat for 5-7 minutes, stirring constantly, until fragrant and lightly browned.

4. 4

   Step 4: In a separate bowl, toss the toasted almonds with the blue cheese crumbles until well coated.

5. 5

   Step 5: Just before serving, arrange the baby spinach leaves in a large bowl or on individual plates.

6. 6

   Step 6: Arrange the sliced strawberries on top of the spinach leaves.

7. 7

   Step 7: Sprinkle the toasted almond and blue cheese mixture over the strawberries.

8. 8

   Step 8: Drizzle the dressing over the salad and serve immediately.

💡 Pro Tips

To toast the almonds more evenly, try using a single layer on a baking sheet in a 350°F oven for 5-7 minutes. To prevent the blue cheese from overpowering the other flavors, start with a small amount and adjust to taste.

📊 Nutrition per Serving