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Spinach Salad with Strawberries, Walnuts and Feta Cheese

  • Prep 5 min
  • Total 10 min
  • Ingredients 8
  • Servings 4

Ingredients

For the vinaigrette:

1/4
cup olive oil
2
tablespoons balsamic vinegar
1
tablespoon honey or brown sugar
A pinch of powdered mustard

For the salad:

4
cups baby spinach
1/2
cup diced walnuts
2
cups sliced strawberries
1/4
cup Feta cheese

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

For an extra fresh touch, try adding some pomegranate seeds or slices of pear over your salad.

A few days ago we had some guests over for dinner; as usual my husband was in charge of barbecuing the meat, while I prepared the side dish, a dessert and a salad. Since strawberries are in season, I almost always have some on hand. I keep them frozen and ready for a morning smoothie or for a quick dessert with cream. On this occasion, I decided to try them with spinach for a fresh twist on a classic salad.

If you like, the walnuts can be switched for almonds or diced peanuts.

Directions

  • 1 To prepare the vinaigrette, combine the olive oil wih the balsamic vinegar. Then mix-in the honey and mustard powder. Set aside.
  • 2 For the salad, combine the spinach, strawberries, walnuts and feta chesse in a large bowl. Next, dress the salad with the vinaigrette. If you prefer, the vinaigrette can be served to the side so that your guests can dress their own salad as desired.

A few days ago we had some guests over for dinner; as usual my husband was in charge of barbecuing the meat, while I prepared the side dish, a dessert and a salad. Since strawberries are in season, I almost always have some on hand. I keep them frozen and ready for a morning smoothie or for a quick dessert with cream. On this occasion, I decided to try them with spinach for a fresh twist on a classic salad.

Rate and Comment

Jeannette Quinones Jeannette Quinones
September 24, 2015

A few days ago we had some guests over for dinner; as usual my husband was in charge of barbecuing the meat, while I prepared the side dish, a dessert and a salad. Since strawberries are in season, I almost always have some on hand. I keep them frozen and ready for a morning smoothie or for a quick dessert with cream. On this occasion, I decided to try them with spinach for a fresh twist on a classic salad.