A delicious green salad with fresh strawberries, spinach, toasted almonds, bacon bits and thinly sliced red onion. Toss it with our Fresh Strawberry Vinaigrette for the perfect summer salad.
16ouncesbaby spinach or spinach and spring greens mixed
1cupsliced almondstoasted
4ouncescooked baconlarge chop (use pre-cooked bacon, or cook your own.)
¼red onionsliced paper thin
For Fresh Strawberry Vinaigrette
½cupstrawberries
¼cupolive oil
¼cupPomegranate Infused White Balsamic Vinegaravailable at branchandvine.online OR Pomegranate Red wine vinegar* (available at major supermarkets in the U.S.)
*If using Pomegranate Red Wine Vinegaradd 2 Tablespoons sugar
1Tablespoonfresh red oniongrated
½teaspoonsalt
½teaspoonground mustard
Instructions
Strawberry Spinach Salad
Heat oven to 400 degrees Fahrenheit. Place sliced almonds on a cookie sheet and toast 5-10 minutes (watch carefully so they don't burn).
Rinse and hull strawberries, then slice them (about 4-5 slices per berry). Chop bacon. (Use pre-cooked bacon, or fry your own). Slice ¼ medium red onion paper thin with a knife or sharp peeler.
Mix all ingredients together in a large serving bowl. Toss with our fresh strawberry vinaigrette just before serving.
Strawberry Vinaigrette
Rinse strawberries, measure and place in blender. Chop red onion, then add that and remaining ingredients to blender. Blend until smooth.Place in tightly sealed container and refrigerate until ready to use. Dressing will stay fresh in refrigerator one week. Shake before serving.