Strawberry Spinach Salad

Strawberry Spinach Salad sm

Makes 4 starter salads or 2 large servings

5 or 6 generous handfuls of baby spinach (about 1/2 large bag )
2 cups strawberries, washed, hulled and quartered
1 heaping cup cooked quinoa, cooled
1/2 cup reduced-fat crumbled feta cheese, divided
1/2 cup roasted pecans, divided (you can use pecans and walnuts)
handful of fresh mint leaves, torn or rough chopped, plus more to garnish
thin wedge of red onion, slivered

Mix a standard 3:1 vinaigrette of olive oil and white balsamic vinegar (plus a dash of honey if the berries are not super sweet) plus salt and freshly ground pepper to taste. (Add some chopped mint and red onion to the vinaigrette for greater flavor pop.)

Use a large bowl and add the spinach, strawberries, cooled quinoa, half of the feta cheese, half of the roasted nuts and a generous sprinkling of mint leaves. Toss to combine. Lightly dress with the vinaigrette and toss again. Top with the remaining feta cheese, roasted nuts and mint leaves. Serve, and wait for the compliments.

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