Strawberry Spinach Salad with Balsamic Vinaigrette
Ingredients
Balsamic vinaigrette
- 1/4 cup balsamic vinegar
- 1/3 cup olive oil
- 1 tbsp dijon mustard
- 2 tsp maple syrup
- 1 clove garlic, finely chopped
- 1/4 tsp sea salt
Salad
- 1/2 cup slivered almonds
- 5 oz (142 g) spinach
- 16 oz (545 g) strawberries, sliced
- 1/2 red onion, thinly sliced
- 4 (120g) baby cucumbers, or regular sized, sliced
Preparation
Preheat oven to 350F (176C). Sprinkle slivered almonds onto a baking tray, spreading to even and toast for 6 minutes, or until lightly golden. Set aside.
In a large mixing bowl combine spinach, sliced strawberries, red onion and baby cucumbers.
Prepare balsamic vinaigrette in a jar by combining balsamic vinegar, olive oil, dijon mustard, maple syrup, chopped garlic and sea salt. Cover with lid and shake well to combine.
Pour half the balsamic vinaigrette over salad and toss to combine. Sprinkle with toasted almonds and serve.
Notes
Reserve remaining balsamic vinaigrette to make this salad again. Keep stored in fridge for up to 2 weeks.
