Baby Spinach Recipe
Feta cheese, strawberries, toasted almonds, balsamic vinaigrette.
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Ingredients
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Salad
Balsamic Vinaigrette
Method
Salad
- 1
Prepare spinach
Rinse the baby spinach leaves thoroughly in cold water to remove grit. Spin or pat dry with clean kitchen towels or a salad spinner until mostly dry. Transfer to a large salad bowl.
- 2
- 3
Add cheese and almonds
Crumble the feta if not pre-crumbled and sprinkle the 3/4 cup evenly over the spinach and strawberries. Scatter the toasted sliced almonds over the top.
Balsamic Vinaigrette
- 4
Combine flavoring
In a small jar or bowl, add 1 tablespoon balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Whisk briefly to combine.
- 5
Emulsify dressing
Slowly drizzle in 3 tablespoons extra-virgin olive oil while whisking continuously (or put the lid on the jar and shake vigorously) until the dressing is emulsified and slightly thickened. Taste and adjust seasoning — add more honey for sweetness or more balsamic for acidity if desired.
- 6
Dress and serve
Pour the vinaigrette over the salad just before serving, starting with about half and tossing gently to coat the spinach and other ingredients. Add more dressing if needed, but avoid overdressing. Serve immediately.