It's hard to go wrong with a seasonal salad like this. Since baby spinach and strawberries are both in season, find the finest available and dress it lightly. In fact, I like to serve the dressing on the side and simply dip my fork in it before snatching a bit of salad.
- 1 (10 oz.) pkg. baby spinach leaves
- 8 oz. fresh strawberries
- 2 oz. sliced toasted almonds
- 2 T. balsamic vinegar
- 1/4 c. extra virgin olive oil
- 1/2 tsp. lemon zest
- 1/2 tsp. freshly ground black pepper
- 1/2 tsp. coarse salt
Divide the baby spinach among four salad plates. Wash, hull and slice the strawberries and divide evenly among the plates. Sprinkle each salad with some sliced almonds.
In a small jar with a tight-fitting lid, combine the remaining ingredients and shake vigorously to combine. Drizzle the dressing over the salads or serve on the side.
- Yields: 4 servings
- Preparation Time: 15 minutes
Related Articles