In keeping with the theme of spring salads, I wanted to find a fresh and delicious way to prepare the abundance of beautiful spinach we have growing in our vegetable trials this year.
My go-to is usually a traditional spinach salad with bacon, hardboiled eggs, onion and a warm vinaigrette, but I wanted to try something a little lighter. I also wanted to pair the juicy red strawberries which are ripening now with the spinach. I find that often the fruit and vegetable crops which mature at the same time in the garden complement each other wonderfully in cooking. My strawberry and spinach combo held true to this observation. This salad was exceptionally easy to throw together and was so tasty even my picky four-year-old gobbled up her greens.
Spinach and Strawberry Salad
- 6 cups spinach, torn into bite size pieces
- 2 cups sliced strawberries
- ½ cup pecans
- ½ cup goat cheese crumbled
- 2 Tablespoons balsamic vinegar
- 2 Tablespoons olive oil
- 1 Tablespoon honey
- Salt & pepper to taste
Place the spinach, strawberries, pecans and goat cheese into a bowl
Warm the vinegar, olive oil and honey just slightly in a small saucepan and drizzle over the salad
Toss ingredients together & dig in!