Strawberry Spinach Salad
A vibrant and nutritious salad featuring fresh strawberries, spinach, and optional chicken, combining textures and flavors for a healthy meal.
Ingredients
Salad Base
- 6 cups Fresh spinach or mixed greens Rich in nutrients.
- 2 cups Sliced fresh strawberries Sweet, juicy, and vibrant.
Optional Protein
- 1 cup Cooked cubed or shredded chicken Makes it filling.
Crunchy Elements
- 1/2 cup Honey-glazed pecans Adds crunch and a hint of sweetness.
- 1/2 cup Crumpled goat cheese Creamy texture and tangy flavor.
Vinaigrette Dressing
- 1/4 cup Canola oil Light dressing base.
- 1/4 cup Balsamic vinegar Tangy acidity to balance flavors.
- 1 tbsp Dijon mustard Adds depth to the vinaigrette.
- 1 tbsp Honey Natural sweetness to complement tanginess.
- to taste Salt & pepper Essential seasoning for flavor balance.
Instructions
Preparation
- Gather all your ingredients and enjoy the colors and aromas.
- If using chicken, ensure it is cooked and cubed or shredded.
- Wash the spinach thoroughly under cold water and pat dry.
- Slice the strawberries into thin pieces, removing green tops.
- Toast whole pecans in a skillet over medium heat for about 5 minutes until fragrant.
Cooking/Assembling
- In a large bowl, add the spinach or mixed greens.
- Top with sliced strawberries, honey glazed pecans, and crumbled goat cheese.
- If using chicken, sprinkle it evenly over the salad.
- In a separate bowl, whisk together canola oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
Serving
- Transfer the salad to a serving bowl or individual plates.
- For presentation, sprinkle a few more pecans and goat cheese on top.
- Serve immediately or refrigerate for up to 30 minutes.
Notes
Use fresh strawberries for best flavor. Store leftovers in an airtight container for up to 3 days, and keep dressing separate. This salad does not freeze well.