Everyone loves this family and party favorite that’s so easy to assemble.  It uses fresh seasonal strawberries, spinach, spring greens and spring onions, ramps or green onion tossed with a slightly sweet Honey Balsamic Vinaigrette, then topped with toasted sliced almonds and crumbled fresh cheese.  A perfect salad for picnics and potlucks too!

Makes 6 servings

Ingredients:

For the Honey Balsamic Vinaigrette:

• 1/4 cup balsamic vinegar
• 3 tablespoons extra-virgin olive oil
• 1-1/2 tablespoons honey
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon salt
• Freshly ground black pepper to taste

For the Strawberry Spinach Almond Salad:

• 1/3 cup sliced almonds
• 1/3 cup thinly sliced spring onions, ramps or green onions 
• 6 cups fresh spinach, leaf lettuce or other mild leafy greens, rinsed, dried and torn into bite sized pieces
• 1-quart strawberries (about 1 pound), rinsed and hulled
• 1/2 cup crumbled fresh goat cheese, feta cheese or queso fresco

Directions:

1.  In a large measuring cup, add the balsamic vinegar, olive oil, honey, Dijon mustard, salt, and pepper. Whisk until well combined. Set aside.
2. Preheat the toaster oven to 300°F. Spread the sliced almonds in a single layer on an ungreased baking sheet. Bake for 2 minutes, until lightly toasted and fragrant.
3. Place the thinly sliced onions in a small bowl and cover with ice cold water. Set aside.  (Note: this removes any strong, harsh onion flavor).
4. Place the spinach and leafy greens in a large bowl.
5. Slice the strawberries in half or in quarters, if large. Add the strawberries to the spinach and greens.  
6. Drain the thinly sliced onions and pat dry on a paper towel to remove excess moisture.  Add onions to the salad mixture.  Drizzle half of the vinaigrette over the salad mixture and toss to coat the spinach and greens.   Leaves should be nicely moistened but not swimming in the vinaigrette. Add a little more vinaigrette as needed. 
7. Add the crumbled fresh cheese and sliced almonds. Toss lightly to combine. Serve on a large serving platter or in a salad bowl with the extra vinaigrette on the side.

Tips:

• Make Ahead: Prepare the Honey Balsamic Vinaigrette and Strawberry Spinach Almond Salad ingredients ahead.  Cover and refrigerate.  When ready to serve, assemble as directed.

Recipe and photo by Diane Sokolofski