Special Advertiser Content
Amy’s Strawberry Bleu Cheese Salad
1 large bag fresh baby spinach
2 to 3 cups strawberry, cleaned, hulled and sliced
1/3 cup sliced almonds, toasted
1/4 cup blue cheese, crumbled
1/2 cup olive oil
1/4 cup balsamic vinegar
1/2 teaspoon Worcestershire sauce
1 tablespoon sugar
1 teaspoon Dijon mustard
In a jar with a lid shake together olive oil, balsamic vinegar, Worcestershire sauce, mustard and sugar. In large bowl, combine spinach, strawberries, nuts, and cheese. Dress salad lightly right before serving. Extra dressing can keeps in the fridge for up to 2 weeks.
Click here to receive weekly recipes, hand-selected by Amy Hanten, delivered directly to your email every Friday.