Strawberry Spinach Salad Recipe

Baby spinach: Fresh, tender leaves that form the base of the salad.

Strawberries: Sweet, juicy berries that add a burst of flavor and color.

Toasted sliced almonds: Provide a crunchy texture and nutty flavor.

Feta cheese: Adds a creamy, tangy element to the salad.

Olive oil: Forms the base of the dressing, adding a rich, smooth texture.

Balsamic vinegar: Adds a tangy, slightly sweet flavor to the dressing.

Honey: Balances the acidity of the vinegar with a touch of sweetness.

Salt: Enhances the overall flavor of the salad.

Black pepper: Adds a subtle heat and depth to the dressing.

When toasting almonds, keep a close eye on them as they can go from perfectly golden to burnt very quickly. Use a dry skillet over medium heat and stir frequently until they are fragrant and lightly browned. This will enhance their flavor and add a delightful crunch to your strawberry spinach salad.

• baby spinach - Substitute with arugula: Arugula has a peppery flavor that adds a nice contrast to the sweetness of the strawberries.

• sliced strawberries - Substitute with sliced peaches: Peaches provide a similar sweetness and juiciness, making them a great alternative.

• toasted sliced almonds - Substitute with toasted sunflower seeds: Sunflower seeds offer a similar crunch and nutty flavor.

• crumbled feta cheese - Substitute with goat cheese: Goat cheese has a creamy texture and tangy flavor that complements the salad well.

• olive oil - Substitute with avocado oil: Avocado oil has a mild flavor and similar health benefits, making it a good replacement.

• balsamic vinegar - Substitute with red wine vinegar: Red wine vinegar provides a tangy flavor that pairs well with the other ingredients.

• honey - Substitute with maple syrup: Maple syrup offers a similar sweetness with a slightly different flavor profile.

• salt - Substitute with sea salt: Sea salt has a more complex flavor and can enhance the overall taste of the salad.

• black pepper - Substitute with white pepper: White pepper provides a similar heat without altering the color of the salad.

• To keep your strawberry spinach salad fresh, store the salad and dressing separately. Place the baby spinach, sliced strawberries, toasted almonds, and crumbled feta cheese in an airtight container. Keep the dressing in a small jar or container with a tight-fitting lid.

• If you have already combined the salad and dressing, transfer the leftovers to an airtight container and refrigerate. Consume within 1-2 days for the best flavor and texture.

• To prevent the spinach from wilting, store it in a separate container lined with a paper towel. This will absorb excess moisture and keep the greens crisp.

• For longer storage, you can freeze the strawberries and toasted almonds separately. Lay the sliced strawberries on a baking sheet lined with parchment paper and freeze until solid. Transfer to a freezer-safe bag or container. Store the toasted almonds in a freezer-safe bag or container as well.

• Note that freezing spinach and feta cheese is not recommended as it can alter their texture. Instead, purchase fresh spinach and feta cheese when you are ready to make the salad again.

• When ready to serve, thaw the strawberries and toasted almonds in the refrigerator. Assemble the salad with fresh spinach and feta cheese, and add the thawed ingredients. Whisk the dressing again before drizzling over the salad.

• First and foremost, let's address the elephant in the room: salads are not typically meant to be reheated. The baby spinach and strawberries in this Strawberry Spinach Salad are best enjoyed fresh and crisp. However, if you must reheat, here are some creative methods to consider:

• Separate and Conquer: Before reheating, separate the toasted almonds and crumbled feta cheese from the rest of the salad. These ingredients can be added back in after reheating to maintain their texture and flavor.

• Microwave Magic: Place the baby spinach and sliced strawberries in a microwave-safe dish. Cover with a damp paper towel to retain moisture and microwave on low power for 15-20 seconds. This will warm them slightly without making them too soggy.

• Stovetop Sizzle: Heat a non-stick skillet over medium-low heat. Add the baby spinach and sliced strawberries and toss gently for about 30 seconds. This method helps to warm the salad without losing too much of its fresh texture.

• Dressing Revival: If the olive oil and balsamic vinegar dressing has solidified, place the dressing in a small bowl and microwave for 10 seconds or until it returns to a liquid state. Drizzle over the salad after reheating the other components.

• Oven Option: Preheat your oven to 200°F (93°C). Spread the baby spinach and sliced strawberries on a baking sheet and warm in the oven for about 5 minutes. This gentle heat will warm the salad without cooking it.

• Reassemble and Enjoy: Once the baby spinach and sliced strawberries are warmed, reassemble the salad by adding the toasted almonds and crumbled feta cheese. Drizzle with the revived dressing and toss gently to combine.

• Large mixing bowl: To combine the baby spinach, sliced strawberries, toasted almonds, and crumbled feta cheese.

• Small bowl: To whisk together the olive oil, balsamic vinegar, honey, salt, and black pepper for the dressing.

• Whisk: To mix the dressing ingredients until well combined.

• Measuring cups: To measure the baby spinach, sliced strawberries, and toasted almonds accurately.

• Measuring spoons: To measure the olive oil, balsamic vinegar, honey, salt, and black pepper precisely.

• Salad tongs: To gently toss the salad with the dressing.

• Knife: To slice the strawberries.

• Cutting board: To provide a surface for slicing the strawberries.

• Serving bowl: To present the salad attractively when serving.

Pre-wash and dry spinach: Save time by pre-washing and drying baby spinach in advance. Store it in an airtight container in the fridge.

Pre-slice strawberries: Slice strawberries ahead of time and keep them in a sealed container. This makes assembly quicker.

Toast almonds in bulk: Toast a large batch of sliced almonds and store them in an airtight container. Use them as needed.

Make dressing in advance: Whisk together the olive oil, balsamic vinegar, honey, salt, and black pepper ahead of time. Store the dressing in a jar in the fridge.