Strawberry and Spinach Salad

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For the salad:

6 cups fresh baby spinach

2 cups fresh strawberries, hulled and sliced

1/2 cup sliced almonds, toasted

1/2 red onion, thinly sliced

1/2 cup crumbled goat cheese or feta cheese (optional)

For the dressing:

1/4 cup olive oil

2 tablespoons balsamic vinegar

1 tablespoon honey

Salt and pepper to taste


In a large salad bowl, combine the spinach, strawberries, sliced almonds, and red onion.

In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper to make the dressing.

Drizzle the dressing over the salad, then toss gently to combine.

If using, sprinkle the crumbled goat cheese or feta over the top of the salad.

Serve the salad immediately, or refrigerate for up to 2 hours before serving.

Enjoy this bright, fresh, and sustainable salad!

Remember, sourcing local, seasonal produce not only enhances the taste of your dish but also contributes to sustainable eating.

Per Serving:

  • Calories: 275 (without cheese: 225)
  • Fat: 20g (Saturated: 4.5g without cheese, 6g with cheese)
  • Cholesterol: 15mg (only if cheese is included)
  • Sodium: 180mg (without cheese: 75mg)
  • Potassium: 460mg
  • Carbohydrates: 20g (Fiber: 4g, Sugars: 13g)
  • Protein: 8g (without cheese: 5g)
  • Vitamin A: 70%
  • Vitamin C: 100%
  • Calcium: 15% (without cheese: 10%)
  • Iron: 10%