It’s hard to say good bye to the Summer, and I still have some strawberries left in the refrigerator. Couldn’t think of any better way to use them than to throw them into this simple spinach salad with strawberries and toasted almonds.
Spinach and strawberries pair perfectly with a sweet balsamic vinegar dressing, made with only 3 ingredients: olive oil, balsamic vinegar, and brown sugar. Simplicity at its best!
Spinach salad with strawberries and toasted almonds
Total Time: 20 minutes
Yield: 4-6 servings
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1/4 cup oil
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
salt, to taste (optional)
one package (10 oz) fresh spinach (about 10 cups of torn leaves)
3 cups sliced fresh strawberries (cleaned and hulled)
1/4 cup almonds, slivered and toasted
In a medium bowl, combine the dressing ingredients, and whisk together until emulsified. Add salt to taste, if desired. You can serve the dressing immediately or you can cover it and chill for an hour.
In a large bowl, combine all of the salad ingredients, except the almonds. Add the dressing to the salad and toss. Do not add all of the dressing at once - add just enough to coat. Sprinkle toasted sliced almonds on top of the salad or on top of each serving. NOTE: I like to add toasted sliced almonds AFTER the dressing is mixed in because it prevents toasted almonds from getting soggy.