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Triple Berry Summer Salad with Strawberry Vinaigrette



6 ounces baby spinach leaves

1 cup fresh strawberries, hulled and quartered

1 cup fresh blueberries

1 cup fresh raspberries

6 ounces feta cheese, crumbled

1/2 cup sliced toasted almonds (optional)

Strawberry Vinaigrette:

1/2 cup fresh strawberries

1/4 cup balsamic vinegar

1 Tablespoon honey

2 teaspoons Dijon Mustard

Salt and Pepper

6 Tablespoons Olive Oil


Combine baby spinach, strawberries, blueberries, feta and almonds in large bowl. For dressing, combine all ingredients except olive oil in food processor and pulse until strawberries are roughly chopped. With food processor running, drizzle olive oil in slowly until well combined. Toss salad with desired amount of vinaigrette and serve. Refrigerate any leftover dressing in sealed container for up to two weeks.

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