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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.
It doesn’t take much to bring out salmon’s rich flavor, but let’s face it: The old lemon-with-a-dash-of-salt routine gets old. The good news: Salmon need not be boring. Try these tasty ways to amp up an old standby. Mustard Maple Roasted Salmon (above) Mustard and maple syrup? The two condiments may seem worlds away, but theyRead more