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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.
If you thought yogurt was just a vehicle for fruit and granola, this may rock your world: The cool, creamy stuff is actually incredibly versatile and can be used in everything from sweets to salads. So think beyond the breakfast bowl and go way past the parfait: These innovative ideas will project Greek yogurt intoRead more