This is a great easy summer salad, with a lot of options as to mixing and matching. Plus the salad looks pretty fancy. You can throw in any summer fruit or berry with this mix, blueberries and raspberries are a good choice, as are blackberries later in the season. The nuts are optional but a pecan or roasted almond adds a little crunch and more protein!
There are many, many strawberry/spinach salads posted here on AR. I’ve tried a number of them and haven’t been disappointed yet. And this recipe is no exception. I did add some chopped green onions because I almost always do. And definitely toast the pecans (350 degrees – 10 minutes – until fragrant). That really enhances their flavor!
1 bunch fresh spinach
1 cup sliced fresh strawberries
1/2 cup crumbled Gorgonzola cheese
1/2 cup raw pecans
1/4 cup balsamic vinegar
2 tablespoons honey
1/2 cup olive oil
salt and ground black pepper to taste
Combine the spinach, strawberries, Gorgonzola cheese, and pecans in a large bowl.
Stir the balsamic vinegar and honey together in a bowl; slowly stream the olive oil into the mixture while whisking continuously. Season with salt and pepper. Drizzle the dressing over the salad just before serving.
Cook: 15mins | Servings: 4 | Calories: 491.
Per Serving: 491 calories; 44.2 g fat; 19.3 g carbohydrates; 8.7 g protein; 22 mg cholesterol; 282 mg sodium.