Spinach and Strawberry Salad with Balsamic Dressing
This spinach and strawberry salad features baby spinach, sweet strawberries, toasted almonds, and tangy goat cheese, all tossed in a light basil-balsamic dressing.
Servings: 4 servings
Ingredients
- 10 ounces baby spinach leaves
- 8 ounces strawberries hulled and sliced
- 1/4 cup sliced almonds
- 1 cup crumbled goat cheese
Creamy Basil-Balsamic Dressing:
- 1/3 cup extra-virgin olive oil
- 1-1/2 tablespoons balsamic vinegar preferably white
- 1 teaspoon Dijon-style mustard
- 1 tablespoon cream or half-and-half
- 1 small clove garlic pressed or finely minced
- 1/4 teaspoon salt
- 2 fresh basil leaves finely chopped
Instructions
- To prepare the dressing, add the olive oil, balsamic vinegar, Dijon mustard, cream, garlic, and salt to a small bowl and whisk until fully emulsified and slightly thickened. Stir in the chopped basil and set aside.
- Place the sliced almonds in a dry skillet over medium heat. Cook, stirring frequently, until lightly golden and fragrant, 3 to 4 minutes. Remove from heat and let cool.
- Divide the baby spinach evenly among 4 salad plates. Arrange the sliced strawberries over the spinach.
- Sprinkle each salad with toasted almonds and crumbled goat cheese.
- Drizzle with the prepared vinaigrette just before serving, or serve the dressing on the side.
Nutrition
Calories: 389 | Total Fat: 34g | Cholesterol: 27mg | Sodium: 429mg | Carbohydrates: 10g | Fiber: 3g | Sugar: 5g | Protein: 14g