Spinach, Strawberry And Feta Salad – a delicious recipe with Baby Spinach, strawberries, feta, red onion, raspberry balsamic vinegar, extra virgin olive oil. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Remove stems from Baby Spinach.
2
Wash, hull, halve and slice Strawberries.
3
Thinly slice Red Onion.
4
Crumble Feta.
5
Combine in a mixing bowl. Set aside.
6
In a blender, or small bowl, combine Extra Virgin Olive Oil and Raspberry Balsamic Vinegar. I use a 2 to 1 ratio, most recipes I have read call for more olive oil and less vinegar than what I use. Mix according to your own taste. Blend for 15 seconds or whisk together.
7
Pour dressing over salad and toss. You only need enough dressing to thinly coat everything. If you have extra in the bottom of the bowl leave it there lifting salad out with tongs. Drizzle any extra on a slice of crusty bread to eat with your salad.
8
Plate and top with fresh ground white pepper and basil blossoms.
171
kcal
Calories
13
g
Fat
10
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 -2 cup Baby Spinach, loosely packed, 4 strawberries, 1 -2 tablespoon feta, 1 teaspoon red onion, and more.
Yes, Spinach, Strawberry And Feta Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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