Spinach and Strawberry Salad

Victor Protasi; Food Styling: Chelsea Zimmer; Prop Styling: Audrey Davis
Active Time
10 Mins
Total Time
10 Mins
Yield
4
By Paige Grandjean
Recipe Is:
Meatless

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons white balsamic or Champagne vinegar
  • 1 1/2 finely chopped shallot (from 1 small shallot)
  • 1 1/2 teaspoons Dijon mustard
  • 1 teaspoon honey
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon black pepper
  • 4 ounces baby spinach and spring mix blend (4 cups)
  • 6 ounces fresh strawberries, quartered (1 cup)
  • 2 ounces crumbled blue cheese (about 1/2 cup)
  • 1/2 cup walnuts, toasted

Nutritional Information

  • Calories per serving 258
  • Fat per serving 23g
  • Saturated fat per serving 5g
  • Cholesterol per serving 11mg
  • Fiber per serving 3g
  • Protein per serving 6g
  • Carbohydrates per serving 10g
  • Sugar per serving 5g
  • Sodium per serving 517mg
  • Iron per serving 1mg
  • Calcium per serving 118mg

How to Make It

Whisk together oil, vinegar, shallot, mustard, honey, salt, and pepper in a small bowl. Spoon dressing evenly into four 16-ounce wide-top glass jars with lids. Layer spinach mix, strawberries, cheese, and walnuts on top of dressing. Seal jars, and chill until ready to serve. Shake to distribute dressing just before eating.

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