Strawberry Spinach Salad with Tomato Balsamic Vinaigrette

My mother-in-law made this salad from Marshall Field's Cookbook years ago and I immediately fell in love. It's been a recurring salad in our kitchen ever since, and one of the first recipes I posted on this blog. We love it so much I wanted to take better photos to share with you all. The sweet strawberries and tender spinach pair amazingly with the tangy balsamic vinaigrette, which is really the star of the show. It's absolutely delicious! The dressing keeps for up to 5 days in the fridge and tastes even better after the flavors mingle so it's definitely something you can make ahead of time. It's our second favorite salad/dressing combo, close behind the Southwestern Chopped Salad with Creamy Cilantro-Lime Dressing. The recipe makes enough vinaigrette to have some extra (I like to use it on other salads throughout the week) so reduce/cut in half if you don't want leftovers. Hope you give it a try!

Vegan, gluten-free
Adapted from Marshall Field's Cookbook

Ingredients
6 oz. baby spinach
8 oz. strawberries, sliced
1/2 small red onion, thinly sliced
Optional: clover/alfalfa sprouts, avocado, chickpeas, candied nuts

{For the dressing}
2 large roma tomatoes, diced
2 cloves garlic, minced
2 shallots, chopped (1/2 cup)
1/2 cup balsamic vinegar
2 tsp. honey dijon mustard
3/4 cup olive oil
1/4 tsp. salt (more to taste)
1/4 tsp. pepper

Directions
Make the dressing: in a blender combine tomatoes, garlic, shallot, balsamic vinegar, and mustard. Blend until smooth. With motor running, slowly add olive oil then salt and pepper.
In a bowl, toss spinach with about 2/3 cup dressing (more or less to taste).
Place spinach on plates and top with strawberries, onion, and another drizzle of dressing.

*Note: recipe makes 2 1/2 cups dressing (cut in half if desired). Dressing can be covered and refrigerated for up to 5 days.

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Also check out this list of 12 must-try fresh, colorful salads!