One of my favorite all-time salad recipes and GO-TO salad dressings. This one screams Spring! With a combination of seasonal strawberries, Vidalia onions and spinach, all I can say is…delicious!
Cooking Tip: Yes, you can prep in a mason jar for lunches or dinners. Dressing goes on the bottom (don’t toss). Stack your salad ingredients on top. Refrigerate.
SPINACH and STRAWBERRY SALAD with BALSAMIC DRESSING
- 4 cups torn spinach
- 3/4 cup thinly sliced Vidalia onion
- 2 strawberries sliced
- 1/2 cup grape tomatoes, sliced
- 1 cup cheese: crumbled feta, goat, or cheddar
- 6 strips bacon, crumbled
- 1/2 cup walnuts, toasted
- 1 cup croutons
- 1/4 cup Kalmatta olives
Balsamic Salad Dressing
- 1/2 cup EVOO
- 1/4 cup Balsamic
- 2 Tablespoon sugar
- 2 garlic cloves finely chopped
- 1 teaspoon paprika
- salt & pepper, to taste
Toast walnuts in a skillet on the stove, tossing until you begin to smell them and they begin to turn a golden color. Remove, cool and set aside. Cook bacon until cooked through and crispy. Drain on paper towels to remove excess fat. Cool and crumble.
Toss together the spinach, onion, toasted walnuts and strawberries. Top with crumbled feta cheese and cooked and crispy crumbled bacon and croutons. Drizzle the salad dressing and toss.
For the salad dressing: Blend all ingredients, well. Serve.
Additional *optional protein, such as grilled chicken, shrimp or scallops may be added.