Ingredients
8 cups fresh baby spinach
2 cups chopped strawberries (about 12 oz)
1 cup crumbled feta cheese (alternate: vegan feta)
1/4 cup thinly sliced red onion
1/4 cup chopped fresh mint
1/3 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon honey (alternatives: maple syrup or agave)
1 teaspoon Dijon mustard
1 teaspoon dried oregano
Salt, to taste
Freshly ground pepper, to taste
Instructions
Wash and dry spinach leaves in a salad spinner
Slice strawberries into halves or quarters
Finely dice red onion; let sit 5-10 minutes for mellow flavor
Combine spinach, strawberries, feta, red onion, and mint in a large bowl
Whisk olive oil, lemon juice, honey, Dijon mustard, oregano, salt, and pepper in a small bowl
Drizzle dressing over salad just before serving and toss gently
Notes
Dressing can be made up to 24 hours ahead and stored in a sealed container
For extra crunch, add 1/4 cup toasted slivered almonds or sliced sunflower seeds
Storage: Keep dressing separate and refrigerate undressed salad up to 2 days
Alternate herbs: Fresh basil, parsley, or dill work well
- Prep Time: 15
- Category: Mediterranean Table
- Method: Assembling
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 salad serving (1/4 recipe)
- Calories: 275
- Sugar: 8g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 5g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 40mg