A confession: in case you hadn't guessed a lot of my content is scheduled way in advance. So I don't know when I publish this whether the sun will be shining or it's pouring with rain. In theory it's June so it should be salad season, but as I write it's cold, grim and miserable, in JUNE. Here's hoping you're reading on a blazing hot day and you're desperate to know how to make a strawberry spinach salad your family will love. Summer strawberries, the goodness of spinach and a delicious dressing; this is one of my favourite salads.
Strawberry Spinach Salad
Serves 4
Ingredients
200g fresh baby leaf spinach
400g fresh strawberries, tops removed and sliced
1 medium or 2 small red onion, finely sliced
100g feta, drained and roughly chopped
100g walnut halves
For the dressing:
237ml extra virgin olive oil
150g strawberries, tops removed
2 tbsp balsamic vinegar
1/4 teaspoon salt - adjust to taste
1/4 teaspoon ground black pepper
1/4- 1/2 teaspoon sugar - adjust to taste
Method
1. Combine the spinach, strawberries and red onion in a large bowl.
2. Place all the dressing ingredients in a blender or food processor and blend till liquid. Season to taste.
3. Pour the dressing over the salad and toss well.
4. Sprinkle over the walnut halves and feta. Serve immediately.
Any leftover vinaigrette can be stored in a jar in the fridge for a few days.
More salad ideas (just in case the sun is shining):
Barbecued Peach Salad
Tricolore Salad
Warm Potato Salad (vegan)
Jewelled Quinoa Salad
Moroccan Beetroot & Herb Salad
Chickpea, Roast Shallot & Feta Salad
German-style Potato Salad
Pin it:
Strawberry Spinach Salad
Serves 4
Ingredients
200g fresh baby leaf spinach
400g fresh strawberries, tops removed and sliced
1 medium or 2 small red onion, finely sliced
100g feta, drained and roughly chopped
100g walnut halves
For the dressing:
237ml extra virgin olive oil
150g strawberries, tops removed
2 tbsp balsamic vinegar
1/4 teaspoon salt - adjust to taste
1/4 teaspoon ground black pepper
1/4- 1/2 teaspoon sugar - adjust to taste
Method
1. Combine the spinach, strawberries and red onion in a large bowl.
2. Place all the dressing ingredients in a blender or food processor and blend till liquid. Season to taste.
3. Pour the dressing over the salad and toss well.
4. Sprinkle over the walnut halves and feta. Serve immediately.
Any leftover vinaigrette can be stored in a jar in the fridge for a few days.
More salad ideas (just in case the sun is shining):
Barbecued Peach Salad
Tricolore Salad
Warm Potato Salad (vegan)
Jewelled Quinoa Salad
Moroccan Beetroot & Herb Salad
Chickpea, Roast Shallot & Feta Salad
German-style Potato Salad
Pin it:
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