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Strawberry Spinach Salad with Balsamic Vinaigrette
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For the Salad:
- 4 cups (120 g) fresh baby spinach
- 1 cup (120 g) sliced strawberries
- 1/2 cup (55 g) toasted pecans
- 1/2 cup (112 g) feta cheese, crumbled
For the Balsamic Vinaigrette:
- 1/4 (50 ml) balsamic vinegar
- 2 tsp (10 g) Redpath Dark Brown Sugar
- 1 tbsp (8 g) minced garlic
- 1/2 tsp (2 g) salt
- 1/2 tsp (2 g) freshly ground black pepper
- 3/4 cup (175 ml) olive oil
Instructions
For the Vinaigrette:
1. In a bowl, whisk together the vinegar, sugar, garlic, salt, and pepper until the sugar and salt has dissolved, then whisk in the oil.
Quick Tip: Instead of mincing your garlic with a knife, grate it using a microplane for an extra fine texture.
2. Taste and season vinaigrette with salt and pepper if you so desire. Keep dressing stored in an airtight container in the fridge for up to one month.
For the Salad:
1. Toss together the spinach, sliced strawberries, and toasted pecans. Crumble feta over top. Drizzle with balsamic vinaigrette and serve immediately.
