Spinach Salad: A Refreshing Summer Delight
This vibrant spinach salad combines fresh baby spinach with seasonal berries, feta cheese, toasted nuts, and a homemade balsamic vinaigrette for a nutritious and refreshing summer meal that's ready in just 20 minutes.
Equipment
- Salad Spinner
- Mixing Bowl
- Small Jar with Lid
Ingredients
Base Ingredients
- 6 cups fresh baby spinach pre-washed for convenience
- 1/2 red onion thinly sliced
- 1 cup strawberries sliced (or seasonal berries)
- 1/2 cup feta cheese crumbled
- 1/4 cup toasted walnuts or pecans
- 2 hard-boiled eggs quartered (optional)
Balsamic Vinaigrette
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 1 small garlic clove minced
- salt and freshly ground pepper to taste
Instructions
- Thoroughly rinse your spinach if not pre-washed, then gently pat dry with paper towels or use a salad spinner. For the crispest texture, chill your spinach leaves in the refrigerator for 30 minutes before assembling.
- Thinly slice red onions and soak them in ice water for 5-10 minutes to reduce their sharpness while maintaining crispness.
- Meanwhile, slice strawberries, quarter eggs if using, and lightly toast nuts in a dry pan until fragrant (about 3-5 minutes), being careful not to burn them.
- Combine olive oil, balsamic vinegar, Dijon mustard, honey, minced garlic, salt, and pepper in a small jar with a tight-fitting lid. Shake vigorously until emulsified. Taste and adjust seasonings as needed.
- In a large bowl, add spinach leaves first, then arrange your toppings attractively over the greens. For a stunning presentation, layer ingredients rather than tossing them.
- Drizzle dressing lightly over the salad just before serving, using about half of what you think you'll need – you can always add more. Gently toss with wooden utensils or your hands to evenly distribute without bruising delicate spinach leaves.
Notes
For make-ahead preparation, layer ingredients in a large jar with dressing at the bottom, sturdier items in the middle, and spinach on top. Refrigerate up to 24 hours and shake before serving.
Baby kale or arugula can replace spinach for a more peppery flavor.
Goat cheese or blue cheese can be substituted for feta for different flavor profiles.
Add white beans or grilled chicken for a complete protein-packed meal.
Nutrition
Calories: 245kcalCarbohydrates: 12gProtein: 8gFat: 19gSaturated Fat: 5gCholesterol: 115mgSodium: 310mgPotassium: 450mgFiber: 4gSugar: 6gVitamin A: 6000IUVitamin C: 35mgCalcium: 220mgIron: 2.7mg
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