A refreshing blend of strawberries, spinach, feta, and toasted almonds with a tangy dressing.
# What You'll Need:
→ Salad
01 - 5 oz baby spinach, washed and dried
02 - 8 oz fresh strawberries, hulled and sliced
03 - 3.5 oz feta cheese, crumbled
04 - 0.5 cup sliced almonds
05 - 1 small red onion, thinly sliced
→ Dressing
06 - 3 tablespoons extra-virgin olive oil
07 - 1 tablespoon balsamic vinegar
08 - 1 tablespoon honey
09 - 1 teaspoon Dijon mustard
10 - Salt and freshly ground black pepper to taste
# Cooking Steps:
01 - Heat sliced almonds in a dry skillet over medium heat for 3 to 5 minutes, stirring frequently until golden and fragrant. Transfer to a plate and allow to cool completely.
02 - Whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper in a small bowl until well combined and emulsified.
03 - Combine baby spinach, sliced strawberries, crumbled feta, and red onion in a large salad bowl.
04 - Drizzle vinaigrette over the salad mixture and toss gently to coat all components evenly.
05 - Top with toasted almonds immediately before serving to maintain crunch and optimal presentation.
