1/3 cup olive or canola oil
4 tablespoons strawberry or raspberry balsamic vinegar
1 tablespoon honey
Salt and pepper
9 to 12 ounces fresh spinach
2 to 3 cups sliced strawberries
1/3 cups sliced toasted almonds or pecan halves
1/2 cup crumbled feta cheese
In a jar with a tight-fitting lid add vinegar, honey, oil and a pinch of salt and pepper. Put on lid and shake well until the dressing starts to thicken a bit. To serve, put the spinach in a large bowl. Toss with enough of the vinaigrette to coat the spinach. Sprinkle with strawberries, cheese, and almonds. Extra dressing keeps in the fridge for a week. Note: Great with sliced or diced cooked chicken on top too!
Recipe from Festival Foods.