Strawberry Spinach Balsamic Salad
Fresh baby spinach tossed with sweet strawberries and a tangy balsamic vinaigrette. A light, elegant salad perfect as a side or light lunch.
- Total time
- 10 min
- Servings
- 4
- Calories
- 165
- Protein
- 2g
Ingredients
- 5 cups fresh baby spinach
- 1 lb fresh strawberries
- 3 tbsp balsamic vinegar
- 3 tbsp extra virgin olive oil
- 1 tbsp honey
- ½ tsp Dijon mustard
- ¼ tsp salt
- ⅛ tsp black pepper
Instructions
- 1
Rinse the fresh baby spinach under cool water and pat dry thoroughly using paper towels or a salad spinner. Place the dry spinach in a large serving bowl.
- 2
Rinse the strawberries and remove the green hulls by cutting them out with a small knife. Slice the berries lengthwise into thin, uniform pieces for even distribution throughout the salad.
- 3
In a small bowl, whisk together the balsamic vinegar, honey, and Dijon mustard until well combined. Slowly drizzle in the olive oil while whisking constantly to create an emulsified vinaigrette.
- 4
Season the vinaigrette with salt and black pepper to taste. Whisk once more until the dressing is smooth and the flavors are fully incorporated.
- 5
Add the sliced strawberries to the spinach bowl. Drizzle the balsamic vinaigrette over the greens and berries, then gently toss with your hands or salad tongs until evenly coated, about 30 seconds.
- 6
Divide the salad among four serving plates or bowls immediately and serve right away. The spinach will begin to wilt if the salad sits for more than a few minutes.
Tools you’ll need
- Large serving bowl
- Small mixing bowl
- Whisk
- Salad spinner
- Paper towels
- Salad tongs
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