Strawberry Spinach Salad Recipe

This salad is gluten-free and makes for a refreshing, nutrient-rich side dish or light main dish, balancing sweetness from strawberries with the earthiness of spinach.

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Strawberry Spinach Salad with Balsamic Vinaigrette

Ingredients:
For the Salad:

• 6 cups fresh baby spinach leaves, washed and dried
• 2 cups fresh strawberries, hulled and sliced
• 1/2 cup sliced almonds, toasted

For the Raspberry Balsamic Vinaigrette:

• 1/4 cup balsamic vinegar
• 2 tablespoons raspberry jam
• 1/3 cup extra-virgin olive oil
• Salt and freshly ground black pepper to taste

Directions:

1. Toast the sliced almonds in a dry skillet over medium heat, stirring frequently until golden and fragrant—about 3-5 minutes. Remove from heat and let cool.
2. In a small bowl or jar, whisk together balsamic vinegar and jam or honey until combined. Slowly drizzle in the olive oil while whisking to emulsify. Season with salt and pepper to taste. Set aside.
3. In a large salad bowl, combine baby spinach and sliced strawberries.
4. Drizzle desired amount of the balsamic vinaigrette over the salad and gently toss to coat.
5. Sprinkle the toasted almonds over the top just before serving.
6. Serve immediately for the freshest taste and texture.

Variation:

Add 1/2 cup crumbled feta cheese.

Nutrition Information (per serving, serves 4):

• Calories: Approximately 210 kcal
• Protein: 2 g
• Fat: 6 g (from healthy fats in olive oil and almonds)
• Carbohydrates: 14 g
• Fiber: 3 g
• Sugars: 9 g (natural sugars from strawberries and honey/maple syrup)
• Sodium: 50 mg