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      Strawberry Fields Salad

      Strawberry salad
      Strawberry salad


      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.