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Mmm springtime! Forget a basic garden salad, this salad is filled to the brim with flavorful strawberries and a touch of sweet balsamic vinegar and lime juice. You can make this salad to accompany lunch or dinner; I’m planning to serve it to my mother for Mother’s Day brunch on our back deck alongside roasted vegetables. This salad is packed with nutrients — everything from fresh basil to crunchy almonds that will leave you (and Mom) smiling!
Spinach-Strawberry-Almond Salad With Balsamic-Lime Dressing
1 cup fresh strawberries, thinly sliced
2 tablespoons extra-virgin olive oil, divided
2 tablespoons balsamic vinegar
2 teaspoons freshly squeezed lime juice
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 cups firmly packed baby spinach
2 tablespoons raw almonds
1/4 cup finely chopped fresh basil
In a medium-sized bowl, combine strawberries with olive oil, balsamic vinegar, lime juice, sea salt and pepper; gently toss to coat strawberries.
In a large bowl, combine baby spinach with almonds, fresh basil and balsamic coated strawberries.
Tomatoes? Check. Corn and cucumber? Double check. The next time you overdo it at the farmers market, you know what to do: Let’s get some salad up in here! Cherry Tomatoes: Cherry Tomato Salad with Buttermilk Dressing (above, from Food Network Magazine) Basil and garlic elicit their savory side, but these little tomatoes, tossed in buttermilk-sour creamRead more