This Strawberry & Spinach Salad has been a staple in our household for quite a number of years. It’s the perfect summer salad, so quick to prepare, and high on the crunch factor. Which we all know I love.
And as an added bonus, it’s also packed with anti-oxidants and quite a number of other brain health ingredients as well.
When eaten as a main, it serves 2 – 3. But as a side it would be double that. You can also bulk it out with some grilled, shredded chicken as we also often do. Or omit the feta for a vegan version.
I have included my go-to super easy dressing for this Strawberry & Spinach Salad, but feel free to use your favourite salad dressing, home made or bought.
Salads are my staple dinner in summer, so I have quite a number of yummy salad recipes here on the blog. Check them out in the Salads section on my recipe menu.
Strawberry & Spinach Salad
Ingredients
Salad
- 200 grams Baby Tomatoes of choice Halved or quartered
- Salt and Pepper to taste
- 200 grams Baby Spinach
- 100 grams Black or Kalamata Olives Pitted and halved
- 200 grams Fresh Strawberries Quartered
- 100 grams Crumbled Feta
- ½ Cup Pecan Nuts or walnuts Toasted and chopped
- ¼ Cup Pomegranate Seeds Optional
- ¼ Cup Seeds or Seed Mix of your choice Optional
Honey Mustard Dressing
- 1 tsp Wholegrain Mustard
- 1 Tbsp Honey
- 2 Tbsp Olive Oil
- 2 Tbsp Balsamic Vinegar I used white balsamic vinegar for this dressing
Instructions
Salad
- Halve or quarter your baby tomatoes, depending on their size, and place in a large bowl. Season with salt and pepper and give them a good shake to coat
- Add the baby spinach, then pit and halve the olives and add them too
- Remove the stems from the strawberries, quarter them and add them to the salad
- Finally, sprinkle over all the additional ingredients and give it a good toss
- Add the dressing just before serving (to avoid the spinach going soft)
Honey Mustard Dressing
- Add all the ingredients to a small bowl or jug, mix well and set aside to dress just before serving
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