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Amy’s Strawberry Fields 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.

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