Strawberry Spinach Salad with Tomato-Balsamic Dressing
Fresh and full of flavor! This simple Strawberry Spinach Salad is paired with a delicious tomato-balsamic dressing.
Servings5 side salads
- 5 oz. fresh baby spinach (or a spinach/baby greens mix)
- 8 oz. fresh strawberries
- 1/2 cup red onion, thinly sliced (or green onion for milder flavor)
- 1/4 cup pumpkin seeds + sunflower seeds (optional)
For the tomato-balsamic dressing:
- 2 medium roma tomatoes
- 1 medium shallot (1/3 cup chopped)
- 1-2 cloves garlic
- 1/3 cup balsamic vinegar (or up to 1/2 cup)
- 1-2 tsp. Dijon mustard (I like 2)
- 2 Tbsp. water (or olive oil*)
- 1/4 tsp. salt (more/less to taste)
Make the dressing: Roughly chop tomato. Dice shallot, and mince garlic. Place in a blender with all remaining dressing ingredients. Blend until smooth.* Taste and adjust flavors if needed. (More balsamic, salt, etc.)
In a large bowl, toss spinach/salad greens with about 1/2 cup dressing (more or less to taste). This gives it a nice coating.
Slice strawberries and thinly slice red onion.
Place dressed greens on a plate and top with strawberries, red onion, seeds, and another drizzle of dressing if desired.
*Texture: For a smoother, creamier dressing consistency, use 1-3 Tbsp. olive oil in place of the water. (Slowly add it in at the end while blending.) We prefer ours without oil, but both ways work great.
Yield: Recipe makes about 2 cups dressing. (You'll have leftover dressing, so cut in half if desired.) Dressing can be sealed and refrigerated for 3-4 days.
Adapted from "Marshall Field's Cookbook".
Calories: 52 kcal | Carbohydrates: 11 g | Protein: 2 g | Fat: 1 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 349 mg | Fiber: 2 g | Sugar: 7 g | Vitamin A: 2872 IU | Vitamin C: 40 mg | Calcium: 50 mg | Iron: 1 mg