As pretty to look at as it is delicious, our spinach and strawberry salad is composed of fresh baby spinach, sliced strawberries, toasted almonds, and crumbled goat cheese.
The light, creamy dressing is made with fresh basil, white balsamic vinegar and a touch of cream, ingredients that complement the sweetness of the strawberries and grassiness of the goat cheese perfectly.
Spinach and Strawberry Salad
Our spinach and strawberry salad with basil vinaigrette can make a healthy, light lunch or beautiful first course when entertaining.
Ingredients
- 10 ounces baby spinach leaves
- 8 ounces strawberries, hulled and sliced
- 1 cup crumbled goat cheese
- 1/4 cup sliced almonds, lightly toasted
For the Creamy Basil Vinaigrette:
- 1/3 cup extra-virgin olive oil
- 1-1/2 tablespoons balsamic vinegar, preferably white
- 1 tablespoon cream or half-and-half
- 1 teaspoon Dijon-style mustard
- 1 small clove garlic, pressed or finely minced
- 2 fresh basil leaves, finely chopped
- 1/4 teaspoon salt
Instructions
- To prepare the dressing, whisk the olive oil, vinegar, cream, mustard, salt and garlic together in a small bowl until thoroughly combined. Stir in the basil and set aside.
- Divide the spinach and sliced strawberries between 4 salad plates.
- Top each plate with toasted almonds and a portion of goat cheese.
- Drizzle the salads with dressing and serve immediately.
Nutrition Information
Nutrition Facts
Spinach and Strawberry Salad
Amount per Serving
Calories
407
% Daily Value*
Fat
35
g
54
%
Saturated Fat
12
g
75
%
Polyunsaturated Fat
22
g
Cholesterol
32
mg
11
%
Sodium
495
mg
22
%
Carbohydrates
10
g
3
%
Fiber
4
g
17
%
Sugar
5
g
6
%
Protein
15
g
30
%
* Percent Daily Values are based on a 2000 calorie diet.
Have you tried this recipe?Did you add your own special touch? We’d love to hear about it! Leave a comment and a rating to share your thoughts with others.
Barbara Sugerman says
beautiul and tasty salad – even for people who are not salad lovers.