Ingredients for Spinach Strawberry Salad
- 8 cups baby spinach
- Fresh Strawberries
- Slivered Almonds
- Granulated Sugar
- 2 tablespoons water (for sugared almonds)
- 2 tablespoons balsamic vinegar
- 1 teaspoon Worcestershire sauce
- Liquid Honey
- 1 tablespoon poppy seeds
- Fresh Chives
- Extra Virgin Olive Oil
- 1 teaspoon Dijon mustard
- Salt to taste
- Black Pepper
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How to Make Spinach Strawberry Salad
- Wash and thoroughly dry 8 cups of baby spinach. Remove any tough stems.
- Slice 1 pint of fresh strawberries into halves or quarters.
- **Sugared Almonds:** In a small saucepan, combine 1/2 cup sliced almonds, 1/4 cup granulated sugar, and 2 tablespoons of water.
- Cook over medium-low heat for 5-7 minutes, stirring frequently, until sugar is melted and almonds are golden brown.
- Spread almonds on a plate to cool completely. Once cool, roughly chop.
- **Honey-Balsamic Dressing:** In a small bowl, whisk together 2 tablespoons balsamic vinegar, 1 teaspoon Worcestershire sauce, 1 tablespoon honey, 1 tablespoon poppy seeds, and 2 tablespoons chopped fresh chives.
- Slowly drizzle in 3 tablespoons olive oil while whisking continuously until emulsified.
- Stir in 1 teaspoon Dijon mustard, salt, and pepper to taste.
- In a large bowl, gently toss together the spinach, strawberries, and sugared almonds.
- Add the dressing and toss gently to coat.
- Serve immediately for the best flavor and texture. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
83g
Fat
10g
Carbs
9g
