Ingredients
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- Fresh Baby Spinach: 6 cups
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- Strawberries: 1 pound, hulled and sliced
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- Red Onion: 1 small, thinly sliced
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- Feta Cheese: 1/2 cup, crumbled
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- Sliced Almonds: 1/4 cup, toasted
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- Poppy Seed Dressing: 1/3 cup
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- Balsamic Vinegar: 2 tablespoons
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- Salt and Pepper: To taste
Instructions
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- Prepare the Spinach and Strawberries: Start by thoroughly washing the baby spinach and strawberries. Pat them dry using a clean kitchen towel or paper towels. Once washed, hull and slice the strawberries.
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- Slice the Red Onion: Peel the red onion and slice it thinly. If you prefer a milder onion flavor, you can soak the slices in cold water for about 10 minutes before draining them.
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- Toast the Almonds: In a dry skillet over medium heat, toast the sliced almonds until they are golden brown and fragrant. Be sure to stir frequently to prevent burning. Once toasted, remove them from the skillet and let them cool.
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- Combine the Ingredients: In a large salad bowl, combine the baby spinach, sliced strawberries, red onion, and crumbled feta cheese. Add the toasted almonds for a crunchy element.
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- Prepare the Dressing: In a small bowl, whisk together the poppy seed dressing and balsamic vinegar. Season with salt and pepper to taste.
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- Dress the Salad: Pour the dressing over the salad mixture. Gently toss the salad to ensure that all ingredients are evenly coated with the dressing.
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- Serve: Transfer the salad to a serving dish and enjoy immediately for the freshest taste.
Nutrition
- Serving Size: one normal portion
- Calories: 210 per serving
- Sugar: 12 grams
- Sodium: 320 mg
- Fat: 12 grams
- Saturated Fat: 3 grams
- Carbohydrates: 20 grams
- Fiber: 4 grams
- Protein: 6 grams
- Cholesterol: 15 mg