Each Spring, baby spinach leaves sprout in my dad’s garden and we patiently watch until they are ready to be cut. We’ve made this strawberry spinach salad at least 50 times over the past few years and it is always a hit! It is so simple and always a crowd pleaser. Not only is it delicious, it is pretty too. The first batch of spinach was ready the week of Easter this year and we served this with our Easter dinner.
We cut a bunch of spinach yesterday and made a large salad for our guests last night, then I froze a bag to use in smoothies. Since we don’t always have fresh spinach on hand, I love to keep some in the freezer for our green smoothies. They are super simple: just blend a banana, frozen fruit, frozen spinach and unsweetened almond milk for a yummy breakfast or snack. Little man calls them “Incredible Hulk Smoothies” since they are green.
This strawberry dressing is so simple. We use natural strawberry jam or preserves without high fructose corn syrup. Whisk it with fresh lemon juice, canola oil and water. This dressing has a good balance of sweet and tart which pairs well with the creamy goat cheese. Enjoy!
- Baby spinach leaves
- Sliced strawberries
- Sliced almonds
- Crumbled goat cheese
- 3/4 cup strawberry jam or preserves (not jelly or sugar free preserves)
- 3 T fresh lemon juice
- 2 T canola oil
- 3 T water
- 1. Wash spinach in salad spinner then place in large bowl.
- 2. In a separate bowl, combine all dressing ingredients and whisk together. You may need more lemon juice or water depending on the type and brand of jam used.
- 3. Just before serving, toss spinach with enough dressing to coat, then with sliced strawberries, almonds, and goat cheese.