Spinach Strawberry Salad with Basil Vinaigrette Recipe
A vibrant and refreshing Spinach Strawberry Salad featuring a homemade basil vinaigrette, fresh baby spinach, juicy strawberries, tangy feta cheese, and crunchy sliced almonds. This easy-to-make salad is perfect for a light lunch or as a side dish.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 6 servings
- Category: Salad
- Method: Blending
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Basil Vinaigrette
- 1 cup fresh basil leaves
- 1 lemon, juiced
- ¼ cup olive oil
- ¼ teaspoon salt
- ¼ teaspoon pepper
For the Salad
- 1 (5 ounce) container baby spinach
- 1 cup strawberries, quartered
- ½ cup crumbled feta cheese
- ¼ cup sliced almonds
Instructions
- Prepare the basil vinaigrette: Add the fresh basil leaves, lemon juice, olive oil, salt, and pepper to a small food processor or blender. Process for 30 seconds to 1 minute, or until the dressing is smooth and bright green.
- Assemble the salad: Place the baby spinach evenly on a large serving platter or in a salad bowl. Scatter the quartered strawberries, crumbled feta cheese, and sliced almonds over the spinach.
- Dress and serve: Drizzle the prepared basil vinaigrette evenly over the salad. Toss gently if desired, and serve immediately to enjoy the fresh flavors.
Notes
- To toast sliced almonds for extra flavor, lightly toast them in a dry skillet over medium heat for 2-3 minutes until golden and fragrant.
- Use fresh, ripe strawberries for the best sweetness and taste in this salad.
- The basil vinaigrette can be stored in the refrigerator for up to 3 days; stir well before using.
- This salad is best served immediately to maintain the crispness of the spinach and almonds.
