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Spinach Salad with Strawberries

Spinach Salad with Strawberries

Prep Time: 10 minutes

Yield: 8 servings

Use blueberries, raspberries, or orange segments if strawberries aren't in season. The balsamic vinegarette will complement the sweetness of the fruit instead of drowning it with another layer of flavor. Toasting the almonds in a dry skillet means no additional fat calories. I encourage you to make your own salad dressing; commercial brands are frequently loaded with hidden sugar and calories. Dress the salad on your plate so that leftover salad can be stored in the refrigerator and not get soggy.


  • 1 16-ounce container Baby spinach, washed and drained
  • 8 ounces Strawberries, washed and sliced
  • 4 ounces Slivered almonds, toasted
  • Balsamic Vinaigrette
  • 1/4 cup Balsamic vinegar
  • 1/2 cup Olive oil
  • Sea salt & Pepper to taste


  1. Tear up baby spinach leaves if necessary so that they are in bite-sized pieces. Heat a pan over medium heat on the stove for 2 minutes. Spread out the slivered almonds in a single layer in the pan. Let them sit for a couple of minutes until you start to smell them toasting. Use a spoon to turn them over so that the almonds are toasted completely; remove the pan from the heat and spread the toasted almonds on a paper towel or plate to cool before adding to the salad. Toss the salad ingredients together in a bowl and set aside. Mix the salad dressing ingredients in a salad dressing container or bowl. Leftovers can be stored in the refrigerator, but the olive oil may solidify. If this happens, warm the salad dressing in a bowl of warm water until the oil liquefies again.
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