Description
A quick and delightful salad featuring fresh strawberries, spinach, and a homemade balsamic dressing.
Ingredients
Scale
- 1 cup balsamic vinegar
- ¼ cup honey or brown sugar
- 10 oz baby spinach, fresh
- 3 cups strawberries, cleaned and hulled, sliced
- 1 cup blueberries
- ⅓ cup feta cheese, crumbled
- 1 cup pecans, toasted, some chopped
Instructions
- In a small saucepan, heat balsamic vinegar and honey over medium heat.
- Bring to a gentle boil, reduce heat to simmer and cook, stirring, until the mixture thickens and reduces by about half (about 10 minutes).
- Remove from heat and pour the balsamic glaze into a heat-proof bowl to cool off. The glaze will get thicker as it cools off.
- In a large bowl, combine all of the salad ingredients, except the pecans. Toss to combine.
- Divide the salad into individual serving bowls.
- Top each serving bowl with whole and chopped toasted pecans.
- Drizzle the top of the salad in each bowl with balsamic glaze.
Notes
- The balsamic glaze should be thick enough to coat the back of a spoon but not overly thick.
- Feel free to adjust the sweetness of the dressing by adding more or less honey/brown sugar.
- This salad is best served fresh.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg