Baby Spinach Recipe
Feta cheese, strawberries, toasted almonds, balsamic vinaigrette.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad
Balsamic Vinaigrette
Method
Salad
- 1
Prepare spinach
Place 6 cups of washed baby spinach in a large salad bowl. If spinach is very wet, spin or pat dry with paper towels to remove excess moisture so dressing adheres properly.
- 2
- 3
Add feta and almonds
Crumble 3 ounces of feta cheese over the spinach and strawberries. Sprinkle 1/2 cup of toasted sliced almonds on top. Hold off on tossing until after dressing is added to avoid breaking berries and cheese.
Balsamic Vinaigrette
- 4
Combine ingredients
In a small jar or bowl, combine 2 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
- 5
- 6
Taste and adjust
Taste the vinaigrette and adjust seasoning if needed (add an extra 1/2 teaspoon honey for sweetness, or a pinch more salt).
- 7
Dress the salad
Pour about half of the vinaigrette over the salad (approximately 1 1/2–2 tablespoons). Gently toss the salad with salad tongs or two large spoons until ingredients are coated but strawberries remain intact. Add more vinaigrette to taste, tossing lightly to combine.
- 8
Serve
Divide the salad among 4 plates or bowls and serve immediately to preserve the texture of the toasted almonds and freshness of the strawberries.