Strawberry & Spinach Salad with Balsamic Vinaigrette


For the salad:

• 1 bag of baby spinach leaves

• 1 container of strawberries, sliced

• 1 container of feta crumbles

• ½ cup of pecans, toasted

For the vinaigrette:

• ¼ Balsamic vinegar

• ½ cup olive oil

• 1 tsp salt

• 1 tsp pepper

• 1 tbsp light brown sugar


1. Pour bag of spinach leaves into a large salad bowl. Add chopped strawberries, feta crumbles, and toasted pecans (you can easily toast pecans in the oven at 350 degrees by laying on a cookie sheet, spraying lightly with Pam, and baking for 10 minutes).

2. Make the vinaigrette in a small bowl by beating the balsamic vinegar with the dry ingredients. Slowly add the olive oil in while mixing constantly.

3. Add 2 tbsp of dressing to your plate of salad. Then make sure to refrigerate the rest!


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