Spinach and Strawberry Salad Recipe

Baby spinach: Fresh, tender leaves that form the base of the salad.

Strawberries: Sweet and juicy berries that add a burst of flavor and color.

Toasted sliced almonds: Provide a crunchy texture and nutty taste.

Feta cheese: Crumbled cheese that adds a creamy and tangy element.

Olive oil: Used to create the base of the dressing.

Balsamic vinegar: Adds a tangy and slightly sweet flavor to the dressing.

Honey: Provides a touch of sweetness to balance the dressing.

Dijon mustard: Adds a bit of spice and helps emulsify the dressing.

Salt: Enhances the overall flavor of the salad.

Pepper: Adds a hint of spice and depth to the salad.

To enhance the flavor of the toasted sliced almonds, consider toasting them yourself in a dry skillet over medium heat for about 3-5 minutes, stirring frequently until they are golden brown and fragrant. This will bring out their natural oils and add a deeper, more complex flavor to your spinach and strawberry salad.

• baby spinach - Substitute with arugula: Arugula has a peppery flavor that adds a nice contrast to the sweetness of the strawberries.

• strawberries - Substitute with raspberries: Raspberries provide a similar sweet and tart flavor profile.

• toasted sliced almonds - Substitute with toasted pecans: Pecans offer a buttery flavor and similar crunch.

• crumbled feta cheese - Substitute with goat cheese: Goat cheese has a creamy texture and tangy flavor that complements the salad well.

• olive oil - Substitute with avocado oil: Avocado oil has a mild flavor and similar health benefits.

• balsamic vinegar - Substitute with red wine vinegar: Red wine vinegar provides a tangy acidity that pairs well with the sweetness of the fruit.

• honey - Substitute with maple syrup: Maple syrup offers a similar sweetness with a slightly different flavor profile.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard provides a similar tangy flavor with added texture.

• salt - Substitute with sea salt: Sea salt has a more complex flavor and can enhance the overall taste of the salad.

• pepper - Substitute with white pepper: White pepper has a milder flavor and can add a subtle heat without overpowering the other ingredients.

• To keep your spinach and strawberry salad fresh, store the salad components and dressing separately. Place the baby spinach and sliced strawberries in an airtight container lined with a paper towel to absorb excess moisture.
• Store the toasted sliced almonds and crumbled feta cheese in separate small containers to maintain their texture and flavor.
• For the dressing, pour the mixture of olive oil, balsamic vinegar, honey, and dijon mustard into a small jar with a tight-fitting lid. Shake well before using.
• When ready to serve, combine the salad components and drizzle the dressing over the top, tossing gently to coat.
• If you need to prepare the salad ahead of time, assemble the salad without the dressing and store it in the refrigerator for up to 24 hours. Add the dressing just before serving.
• To freeze the salad, it's best to avoid freezing the baby spinach and strawberries as they will lose their texture and freshness. Instead, freeze the toasted almonds and feta cheese separately in airtight containers.
• When ready to use, thaw the toasted almonds and feta cheese at room temperature. Assemble the salad with fresh baby spinach and sliced strawberries, and add the thawed ingredients along with the dressing.
• For optimal flavor and texture, it's recommended to enjoy the spinach and strawberry salad fresh rather than frozen.

• First, separate the baby spinach from the rest of the salad. Spinach tends to wilt when reheated, and we want to keep it fresh and crisp.
• Place the sliced strawberries, toasted almonds, and crumbled feta cheese in a microwave-safe dish.
• Drizzle a small amount of olive oil over the ingredients to help retain moisture.
• Cover the dish with a microwave-safe lid or a damp paper towel to prevent drying out.
• Microwave on medium power for about 20-30 seconds. Check the temperature and stir gently. If needed, continue heating in 10-second intervals until warmed through.
• Allow the ingredients to cool slightly before mixing them back with the fresh baby spinach.
• If the dressing has separated, whisk it again to recombine before drizzling over the salad.
• Toss the salad gently to ensure even distribution of the warmed ingredients and dressing.
• Serve immediately and enjoy the delightful contrast of warm and fresh elements in your spinach and strawberry salad.

• Large mixing bowl: Use this to combine the baby spinach, sliced strawberries, toasted almonds, and crumbled feta cheese.

• Small bowl: Use this to whisk together the olive oil, balsamic vinegar, honey, dijon mustard, salt, and pepper.

• Whisk: This is essential for mixing the dressing ingredients until well combined.

• Measuring cups: These will help you measure out the baby spinach, strawberries, and toasted sliced almonds accurately.

• Measuring spoons: Use these to measure the olive oil, balsamic vinegar, honey, dijon mustard, salt, and pepper.

• Salad tongs: These will help you toss the salad gently to coat it with the dressing.

• Cutting board: Use this as a surface to slice the strawberries.

• Knife: This is necessary for slicing the strawberries.

• Serving bowl: Use this to present the salad once it is ready to be served.

Pre-wash and dry spinach: Buy pre-washed baby spinach to save time on cleaning and drying.

Use pre-sliced strawberries: Purchase pre-sliced strawberries or slice them in bulk ahead of time.

Toast almonds in advance: Toast a large batch of almonds and store them in an airtight container for future use.

Make dressing ahead: Whisk together the dressing ingredients and store in the fridge for up to a week.

Combine ingredients quickly: Keep all salad components prepped and ready in the fridge, so you can assemble the salad in minutes.